Creamy Balsamic Vinegar of Modena Fondue
1 1/2 cups dry white wine
1/4 cup Balsamic Vinegar of Modena PGI*
1 tablespoon of corn starch
12 ounces gruyère cheese, shredded
6 ounces fontina cheese, shredded
2 tablespoon roasted red pepper, small diced
1 tablespoon Italian parsley (flat-leaf), rough chopped
In a sauce pot, heat the wine and Balsamic Vinegar of Modena PGI until just simmering. Cook for five minutes.
Whisk in the corn starch. Cook one more minute.
Reduce the heat to very low and add shredded cheeses. Stir constantly in a back and forth, side to side motion until the cheese has melted. Continue stirring until the mixture is blended well.
Fold in roasted red peppers and parsley to finish.
*The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or other characteristic property, attributable to its geographical origin, at least one of the stages of production, processing, or preparation takes place in the area. The European Union (EU) will only give a product PGI status if they decide it has a reputation, characteristics, or qualities that are a result of the area you want to associate with. It is the PGI logo that guarantees the consumer about the authenticity of the product they are buying.