I like to use fontina, an Italian cow’s milk alpine cheese. It’s nutty, pungent and melts beautifully. Gruyere is a fine substitute. Roll the sausage meat into balls about the size of large ...
You might have an inkling that I like beer. But I’m also an unabashed lover of all things cheese. So for me, combining the two is quite possibly one of life’s greatest pleasures. Here’s what ...