150 ml heavy cream
100 g diced gorgonzola
100 g diced fontina
100 g diced provolone
1 tablespoon chopped celery leaves
1 pinch of freshly ground nutmeg
16 small Lyonnaise
Salt and white pepper
Divide the cream into three equal pots. Place the gorgonzola in one, the fontina in another, and the provolone in the third.
For each batch, cover with cream cheese over low heat, stirring constantly. Take out the cheese before removing the pan from the heat.
Add celery to the gorgonzola, a pinch of white pepper to the fontina, and nutmeg to the provolone.
Cut a slit in the Lyonnaise and fill them with the three cheeses.
Serve stacked in a pyramid.