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Fontina-Gorgonzola Fonduta

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soups nut free vegetarian lunch italian

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Ingredients

1 3/4 pounds Italian Fontina cheese, rind discarded and cheese cut into 1/2-inch dice

4 tablespoons unsalted butter

4 large eggs, beaten

2 large egg yolks

1 cup milk

1/4 pound Gorgonzola dolce cheese, crumbled

Toasted baguette slices, for serving

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