Taleggio Porter Fondue Recipe

Perfect for Dipping Soft Pretzels

Indulge in the rich, velvety decadence of Taleggio Porter Fondue, a dish that combines the creamy, tangy allure of Taleggio cheese with the robust, malty flavors of Porter beer. Perfect for gatherings or a cozy night in, this fondue recipe celebrates bold, comforting flavors that will elevate any occasion.

Taleggio, an Italian cheese known for its creamy texture and slightly fruity tang, melts seamlessly with the porter beer, creating a harmonious blend that is both sophisticated and irresistibly comforting.

In this recipe, we’ll guide you through the simple steps to create this luxurious fondue, perfect for dipping crusty bread, fresh vegetables, or fruit. The addition of porter beer enhances the depth of flavor and adds a unique twist, making this fondue stand out from the traditional cheese fondue.

Whether you’re a seasoned fondue enthusiast or new to the world of melted cheese delights, this Taleggio Porter Fondue promises to be a hit. Gather your ingredients, fire up the fondue pot, and get ready to delight in every gooey, flavorful bite.

It's a perfect dipping sauce for Chef Jenni's homemade best soft pretzels ever.

Fondue

Fondue is a Swiss-origin dish that involves melting cheese, chocolate, or oil into a pot, often called a "caquelon," and keeping it warm over a small burner. The communal nature of fondue makes it a popular choice for social gatherings, as it encourages sharing and interactive dining.

The most traditional and well-known version is cheese fondue. Typically, a blend of cheeses, such as Gruyère and Emmental, is melted together with wine, garlic, and sometimes a splash of kirsch (cherry brandy) to create a smooth, creamy mixture. Diners use long forks to dip pieces of bread, vegetables, or fruits into the melted cheese.

Chocolate fondue is a popular dessert variation that involves melting chocolate with cream or other flavorings. Fresh fruits, marshmallows, and cake pieces are commonly dipped into the rich, warm chocolate.

Oil or broth fondues, often called "fondue Bourguignonne" and "fondue Chinoise,” respectively, involve cooking pieces of meat, seafood, or vegetables. In these variations, diners cook their food by dipping it into the hot oil or broth until it is cooked to their preference, then often dip it into various sauces for added flavor.

Fondue is a versatile and interactive dining experience that brings people together to enjoy delicious, warm, and comforting food.

Taleggio Cheese

Taleggio is a semi-soft, washed-rind cheese from Italy, known for its rich, creamy texture and distinctive flavor. Originating from the Lombardy region, Taleggio has been made for centuries, dating back to Roman times.

The cheese is produced using cow's milk and undergoes a maturation process that lasts about six to ten weeks. During this time, it develops its characteristic pinkish-orange rind, which is periodically washed to encourage the growth of beneficial bacteria.

The interior of Taleggio is pale yellow, with a creamy, buttery consistency that becomes more pronounced as it ripens. Its complex flavor profile offers a delightful blend of tangy, fruity, and earthy notes with a slightly pungent aroma.

Taleggio's versatility makes it popular in various culinary applications, from melting into sauces and risotto to being enjoyed with bread or fruit. Its unique taste and texture make it a beloved staple in Italian cuisine. It is one of my favorite cheeses.

Porter Beer

Porter beer, originating from London in the early 18th century, is a dark, robust brew known for its rich flavors and historical significance. This beer style was initially popular among porters and laborers, hence its name.

Porters are characterized by their deep brown to almost black color, resulting from roasted malts. The roasting process imparts complex flavors, ranging from chocolate and coffee to caramel and toffee, often with subtle hints of dark fruit or licorice.

Porters typically have a moderate alcohol content, usually between 4.5% to 6.5% ABV, making them approachable yet satisfying. They possess a medium to entire body, with a smooth, velvety mouthfeel and a balanced bitterness from the hops.

Over time, porters have evolved, giving rise to variations such as the robust and Baltic porter, each with unique characteristics. This versatile beer style continues to be cherished by craft brewers and enthusiasts worldwide for its depth of flavor and historical roots.

📖 Recipe

Print Recipe

Taleggio Porter Fondue Recipe

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: American

Servings: 2 cups

Ingredients

• 1 ounce butter
• ½ ounce flour
• 1 teaspoon mustard powder
• 1 tablespoon grain mustard
• salt and white pepper to taste
• 1 cup heavy cream
• 1 cup half and half ½ milk - ½ cream
• 2 ounces Taleggio cheese cut into small cubes
• 1 ounce Parmesan cheese freshly grated
• 1 cup Port beer

Instructions

• Put the porter in a sauce pan and reduce over medium to medium-low heat by half. Don't let it boil rapidly, as this could make the porter taste bitter. Set aside.
• Heat a sauce pan over medium heat. Add the butter.
• When butter is melted and bubbling, whisk in the flour, mustard powder, grain mustard, salt and pepper. Cook for two minutes.
• Add the cream and half and half (if you want a little less fat, by all means use 2 cups of whole milk. Just know that your final sauce won't be quite as thick).
• Bring to a boil, whisking well. Boil gently for ten minutes. Add the porter and whisk.
• Off the heat, stir in the Taleggio and Parmesan until melted and smooth. Taste and adjust seasonings as necessary.
• Serve warm as a dipping sauce for the pretzels. This sauce will keep in the refrigerator for three-four days.

Notes

You could certainly substitute a nice ale for the porter and use cheddar cheese instead of Taleggio and Parmesan.

I know you'll love the pretzels, and I encourage you to try this sauce. It might not be exactly what you're used to, but it is excellent. Enjoy!