3 Cheese Stout Fondue


  • 15 oz. GalbaniĀ® Ricotta
  • 8 oz. GalbaniĀ® 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
  • salt


  • 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.