Robiola Fonduta Recipe

To learn more, read "The New Cheese Plate" in our National edition.

Recipe from the Tasting Table Test Kitchen

Robiola Fonduta
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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
  1. Put the robiola, heavy cream, salt and pepper in a blender and purée until smooth. When smooth, slowly drizzle in the oil.
  2. Serve with crusty bread or crudités.
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