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Taleggio Porter Fondue Recipe

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 2 cups


  • 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


  • 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.


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!