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Buttery, Cheesy Popcorn: Doubly Delicious!

Romano Asiago Popcorn
Butter and truffle oil bring out the delicious flavors of the cheeses, adding a special something to the crunchy popcorn. Prepare this for a party or simply as an everyday snack—it works either way!
  1. 6 tablespoons unsalted butter
  2. 1½ teaspoons white truffle oil
  3. ⅓ cup grated Rio Briati Asiago
  4. ⅓ cup grated Rio Briati Romano
  5. ½ tablespoons crushed garlic
  6. 1½ teaspoons herbes de Provence
  7. 1½ teaspoons kosher salt
  8. 3 tablespoons coconut oil
  9. ½ cup popcorn kernels
  1. Combine the butter, garlic, and herbs de Provence in a small saucepan.
  2. Cook over medium-low heat until the butter melts.
  3. Remove the saucepan from the heat and let stand for about a minute.
  4. Add the truffle oil and stir.
  5. Pop the popcorn and place into large bowl.
  6. Toss with butter mixture and grated cheese, and serve immediately.
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Rio Briati

For years, the Rio Briati family of cheeses has delighted all who have experienced their pure and distinct flavors. From fresh mozzarella to classic provolone and creamy mascarpone, Rio Briati cheeses are always made with the freshest milk and are crafted from classic Italian recipes. Our milk is free of both hormones and rBST.

One thought on “Buttery, Cheesy Popcorn: Doubly Delicious!”

  1. Avatar Anita says:

    Looks very interesting and am eager to try this. I assume the coconut oil is to be used when popping the popcorn?

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