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Italian Cheese Fondue with Salami Trio

Warm up the party with this Italian Cheese Fondue featuring a blend of mozzarella, Fontina, and Parmigiano Reggiano alongside savory Principe Salami Trio. This creamy, rich fondue is perfect for dipping Italian bread, cherry tomatoes, and Principe Salami for a flavor-packed experience. Pair with a dry white wine like Pinot Grigio, which complements the cheese and enhances the fondue’s irresistible Italian charm, making it ideal for a romantic night or festive entertaining.

Prep Time

10 min

Cook Time

12 min

Serves

6

Ingredients

8 ounces Principe Salami Trio, Uncured Genoa
8 ounces Principe Salami Trio, Hot Soppressata
8 ounces Principe Salami Trio, Uncured Italian Dry Salami
8 ounces mozzarella cheese, shredded (about 2 cups)
8 ounces Fontina cheese, shredded (about 2 cups)
2 ounces Parmigiano Reggiano, grated (about 1/4 cup)
1 tablespoon cornstarch
1 1/4 cups whole milk
3 tablespoons dry white wine
1 Italian baguette, cut into 1-inch cubes
Cherry tomatoes, for serving

Made With

Salami Trio

Principe Salami Trio Collection

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Italian Cheese Fondue with Salami Trio

Warm up the party with this Italian Cheese Fondue featuring a blend of mozzarella, Fontina, and Parmigiano Reggiano alongside savory Principe Salami Trio. This creamy, rich fondue is perfect for dipping Italian bread, cherry tomatoes, and Principe Salami for a flavor-packed experience. Pair with a dry white wine like Pinot Grigio, which complements the cheese and enhances the fondue’s irresistible Italian charm, making it ideal for a romantic night or festive entertaining.

Prep Time

10 min

Cook Time

12 min

Serves

6

Made With

Salami Trio

Principe Salami Trio Collection

Button

Learn More

Ingredients

8 ounces Principe Salami Trio, Uncured Genoa
8 ounces Principe Salami Trio, Hot Soppressata
8 ounces Principe Salami Trio, Uncured Italian Dry Salami
8 ounces mozzarella cheese, shredded (about 2 cups)
8 ounces Fontina cheese, shredded (about 2 cups)
2 ounces Parmigiano Reggiano, grated (about 1/4 cup)
1 tablespoon cornstarch
1 1/4 cups whole milk
3 tablespoons dry white wine
1 Italian baguette, cut into 1-inch cubes
Cherry tomatoes, for serving

How To Make

Toss mozzarella, Fontina, Parmigiano Reggiano and cornstarch together in large bowl until coated. Preheat a fondue pot or heavy-bottom saucepan over medium heat. Add milk and white wine and bring to a simmer, about 2 minutes. 

Reduce heat to low, and add half of the cheese mixture. Stir until melted, about 5 minutes. Stir in remaining cheese until melted, about 5 minutes. Keep warm over low heat, and serve with salami trio, Italian bread and tomatoes.

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