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Saturday, February 19, 2011

Goat Cheese Fonduta


3 qts heavy cream
2 qts half & half
10 lbs chevre
1 lb parmigiano
1 cup garlic cloves
2 Tbsp salt
2 tsp white pepper
1 can truffle peelings w/ juices, minced

- bring all ingredients except truffle to slow simmer, stirring often
- cook until garlic softens completely, then strain through chinois
- stir in truffle and adjust seasoning if necessary

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