Robiola Fonduta
To learn more, read "The New Cheese Plate" in our National edition.
Recipe from the Tasting Table Test Kitchen
Robiola Fonduta
As the weather turns cold and the holidays approach, we're craving cheese. And, we're making this recipe for creamy, rich fonduta. Make it today!
Prep Time
5
minutes
Cook Time
0
minutes
servings
3
cups
Total time: 5 minutes
Ingredients
- 2 8.8-ounce pieces of Robiola Bosina, rind removed
- 1½ cups heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- 1 tablespoon extra virgin olive oil
Directions
- Put the robiola, heavy cream, salt and pepper in a blender and purée until smooth. When smooth, slowly drizzle in the oil.
- Serve with crusty bread or crudités.