The Melting Pot: Quattro Formaggio

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Cooking School

2 oz. white wine
½ demi spoon roasted, chopped garlic
2.5 oz. Butterkäse/Fontina Blend
½ demi spoon basil pesto
½ demi spoon sundried tomato & garlic pesto
1 oz. fresh mozzarella pieces
1 demi spoon grated parmesan
2 ½ turns black pepper

Add white wine / water base to the liner, than place the fork inside the liner.
Add roasted garlic using a demi spoon, then stir with a fork to incorporate
Add 1/3 of the cheese and mix thoroughly using the fork.
Add the next 1/3 of the cheese and mix thoroughly using the fork.
Add the remaining 1/3 of cheese and mix thoroughly until all of the cheese is melted and incorporated, using a whipping motion to fluff up the cheese.
Add freshly ground black pepper and mix thoroughly, then add the basil pesto, sundried tomato pesto, fresh mozzarella pieces and grated Parmesan using the demi spoon. Use the fork to fold in these ingredients 3 to 4 times, then swirl using a figure eight (8) motion. Do not whip in the mozzarella cheese — it is meant to stay intact as long as possible.
Remove the cheese fork from the liner, without scraping against the liner, and place the fork in cheese bowl