Instructions: Combine the raisins and orange juice in a bowl and let macerate at least 15 minutes. Cut the cheese into 8 thin slices.

Divide the shelled chestnuts among 4 serving plates and place 1 unpeeled chestnut on each plate. Lay 2 slices of cheese and a spoonful of raisins next to the chestnuts.

NOTES : Fontina Val dAosta, made from raw cows milk, is the firmest type of fontina cheese.

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