Sheana Davis Epicurian Connection Recipes

8 ounces whipping cream
8 ounces sweet butter
2 ounces wine of choice
4 ounces Vella Cheese Company Asiago
Sea salt and fresh black pepper to taste
Sprinkle with herbs: basil, italian parsley and thyme

Serve with Lemon Chicken Sausage, Spring Green Beans and Golden Rose Petals

~ Pair with ~
2000 Estate Vineyard Pinot Noir
2000 Frank's Vineyard Chardonnay
2000 Weiler Vineyard Chardonnay

Vella Cheese Company Fontinella Fondue

Created by Sheana Davis, The Epicurean Connection

8 ounces whipping cream
8 ounces sweet butter
2 ounces wine of choice
4 ounces Vella Cheese Company Fontinella
Sea salt and fresh black pepper to tastet. Sprinkle with herbs: basil, Italian parsley and thyme

Serve in fondue pots over low flame.

Serve with Vella Fontinella, Toma and Dry Jack Ravioli & Sweet Pea Blossoms.
~ Paired with ~
1996 Weiler Vineyard Chardonnay
1997 Estate Vineyard Chardonnay
1999 Weiler Vineyard Chardonnay

Vella Cheese Company Fontinella & Fennel Fondue

Created by Sheana Davis, The Epicurean Connection

1/2 cup sweet butter
1 teaspoon Fennel seed
1 cup whipping cream
1 cup Vella Cheese Company Fontinella, grated
1/4 teaspoon each sea salt and fresh ground black pepper

In a small saucepan, sauté butter and fennel seed for 1 minute. Add in whipping cream and continue to heat for one minute. Slowly whisk in cheese. Season with salt and pepper.

Place fondue mixture in fondue pot over low flame and serve with Fennel, Sausage, Ginger glazed Carrots and roasted Green Beans. Enjoy!

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