Robiola Fonduta Recipe

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Robiola Fonduta

Recipe from the Tasting Table Test Kitchen

Yield: 3 cups

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes


2 8.8-ounce pieces of Robiola Bosina, rind removed

1½ cups heavy cream

1 teaspoon kosher salt

½ teaspoon white pepper

1 tablespoon extra virgin olive oil


1. Put the robiola, heavy cream, salt and pepper in a blender and purée until smooth. When smooth, slowly drizzle in the oil.

2. Serve with crusty bread or crudités.

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