Parmigiano Reggiano DOP Fondue: An Easy, Cozy Recipe

Fight off winter's chill with this easy, cozy and cheesy recipe. If you wish you never had to say "when" with how much Parmigiano Reggiano DOP you want on your pasta, this decadent fondue is for you. Crisp wine and rich cream are combined with savory Parmigiano Reggiano DOP for a fondue unlike any other. Authentic Parmigiano Reggiano DOP is made with just a few simple ingredients: raw, unpasteurized cow's milk, salt and rennet. Do not be fooled by the short list, though. Each wheel of cheese requires a lot of time, passion and expertise.

Ingredients for 4 people

• 1 clove garlic, crushed
• 1/2 cup white wine
• 1/2 lemon
• 1 1/4 cream
• Pinch of grated nutmeg
• Pinch of white pepper
• 150 g grated Parmigiano Reggiano DOP plus 1-inch rind, if available
• 1 tsp cornstarch
• 1 tbsp water
• Fresh crusty bread, to serve

How to make Parmigiano Reggiano DOP Fondue

1. Simmer the base. In a small, heavy-bottomed saucepan over medium heat, combine the garlic, white wine and a squeeze of lemon juice. Bring to a boil, then reduce to a simmer. Cook 2 to 3 minutes, until the alcohol has cooked off.
2. Add the cream. Stir in the cream, nutmeg, pepper and Parmigiano Reggiano DOP rind, if using. Simmer 5 minutes, then remove and discard the rind.
3. Melt the cheese. In a small bowl, combine the cornstarch and water. While stirring continuously, gradually add the grated Parmigiano Reggiano DOP to the saucepan. Add half of the cornstarch mixture and stir until smooth. If needed, add the remaining cornstarch mixture until the fondue has thickened to the desired consistency.
4. Season and serve. Taste and adjust the seasoning as necessary. Serve the fondue with plenty of crusty bread.