3 Cheese Stout Fondue
- 15 oz. Galbani® Ricotta
- 8 oz. Galbani® Mozzarella, hand shredded
- 8 oz. Provolone, hand shredded
- 1 qt. heavy cream
- 12 oz. bottle of dark stout beer
- 1/2 tsp. chili flakes
- 1/4 tsp. white pepper
- In a sauce pot add heavy cream. Cook on medium high heat until it starts to boil.
- Reduce heat and add all of the cheeses, the beer, and spices, and whisk together until it thickens.
- Serve fondue with meat, bread, fruit, or vegetables.