Chef Brian Schreiber shares his recipe for fresh homemade Fontanella Fonduta!
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667 per serving
- 5 ounces Fontilla Cheese, shredded
- 2 cup Heavy Cream
- 1/2 bunch Cilantro, Chopped
- orange zest
- salt to taste
In a small sauce pan, bring your heavy cream to a simmer and reduce down by about one quarter. Once reduced, turn off heat and whisk in your shredded Fontilla Cheese. Add your chopped cilantro, orange zest ,and salt to taste. Be careful when adding your salt; Fontilla is naturally on the salty side! Let chill for a perfect picnic appetizer, or serve warm with your favorite roasted vegetables and some nice crusty bread!