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BelGioioso Cheese, Inc

 

Fontina Fondue Sauce

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
    • Marinated Fresh Mozzarella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

3/4 cup dry white wine
2 tsp. minced garlic
4 oz. BelGioioso Mascarpone cheese 
1 cup half & half cream
8 oz. BelGioioso Fontina cheese, shredded
3/4 tsp. salt
1/4 tsp. white pepper

Directions

In a saucepan, bring wine to a boil and add minced garlic. Boil mixture until reduced to 3 tablespoons. Turn down heat and add BelGioioso Mascarpone and stir until melted. Add half & half cream and heat until almost boiling. Remove pan from heat and add shredded BelGioioso Fontina slowly, a small amount at a time, stirring constantly until cheese melts and mixture is smoothly blended. If needed, return pan to low heat to melt the cheese. Remove from heat and season with salt and white pepper. Toss this sauce with your favorite pasta and sautéed chicken and vegetables such as asparagus and shiitake mushrooms for a tasty dinner entrée.

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