Fondue with Taleggio cheese

Ingredients:

• 1 clove of garlic
• 1 whole clove bud
• 1 bay leaf
• 1 cup chicken broth
• 1.5 cups of white wine
• 2 tablespoons cornstarch
• 2 teaspoons flour
• 450 g Taleggio cheese with rind, cut into cubes
• 350 g of grated white cheddar
• 350 g grated Gruyere
• 2 teaspoons of vodka
• For serving: baguette slices, cauliflower florets, grilled chicken pieces, cherry tomatoes
• Special equipmentfondue pot

Preparation:

1. Rub the bottom and sides of a medium saucepan with garlic. Add the garlic, cloves, bay leaf, broth, and 1 cup of wine. Bring to a boil over medium heat.
2. In a small bowl, combine the cornstarch, flour, and remaining 1/2 cup wine. Add the mixture to the saucepan and simmer over low heat until slightly thickened, about 2 minutes.
3. Reduce heat to low and add the cheeses in four batches, making sure each batch is completely incorporated. Whisk in the vodka. Remove the bay leaf.
4. Pour the cheese sauce into a fondue pot and serve with baguette slices, cauliflower florets, chicken and cherry tomatoes.