Crema di Formaggio

While you sip your glass of wine at the counter at Milan’s Le Cantine Isola, your host, sommelier Luca Sarais, may offer you this unctuous cheese mixture that he makes every day. It can be spread on bread or toast, or melted over grilled vegetables. Luca recommends Gewürztraminer “Castel Tumhof” di Tiefenbrunner or a Pinot Bianco “Vorberg” della Cantina Sociale di Terlano to accompany the spread.