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Montasio cheese fondue

Region: Friuli-Venezia Giulia
Difficulty: Medium Doses:

300 ml of milk,

200 gr fresh Montasio cheese,

20 gr flour,

30 gr butter.


The origin of fondue seems not to be clear: according to some people it was invented in Turin by the Savoy family, whereas according to Anthelme Brillat-Savarin, a famous French gastronome, fondue is inspired to Switzerland. For its preparation is used a hard cheese which is melted in a special pot, to be eaten hot. In Friuli-Venezia Giulia, very used and appreciated is the fondue obtained by Montasio cheese. It can be tasted with bread, pasta or to accompany meat or vegetables appetizers.

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