Cooking with Beer: Aged Gouda and Doppelbock Fondue

Not long ago I went on one of the more stellar culinary journeys of my life. Mortadella and bowls of tagliatelle di ragù in Bologna. Mounds of culatello and Parmigiano Reggiano in Parma. Vitello tonnato and carne cruda all’Albese in Alba. Every kind of snail dish imaginable in Cherasco, home of the Cherasco Worldwide Institute of Snail Breeding. (Bet you didn’t know there was one).

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