Cheesy goodness: In the intro to her cookbook Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes, Polina Chesnakova writes: “…something happens when you apply heat to curds: a setting of the stage. A bubbling pot of fondue, a half wheel of raclette as it blisters and caramelizes under a grill.” To salivate even more, break out the brie and tune in to the Virginia Festival of the Book’s Shelf Life series, which features Chesnakova in conversation with cheese expert Sara Adduci (formerly of Feast!).
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