1/4 lb. butter
1/2 c. locattelli cheese
1 c. gorganzola cheese
1 c. sauterne wine
1 lb. fettucini

Add all into saucepan. Cook slowly over burner until cheese melts; stirring constantly. Add 1 cup Sauterne wine, stir until well blended. Serve over cooked, drained fettucini.