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Fontina Fonduta with White Truffle Butter
“The basic technique of slowly melting a single cheese, such as the Italian Fontina Val d’Aosta, with the help of whole milk, rich egg yolks, and the best-quality butter can also be applied to several different cheeses blended to your own taste.” says Chester Hastings in The Cheesemonger’s Kitchen. “When shopping for fontina, look for […]
