Fontina melts really well, so it seems like a good option.

I mean really, VELVEETA? Who puts that in a recipe?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Tonguea.gif" alt="" />

Congrats on the truffle purchase! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />