Credit: Rogan Macdonald
Fontina cheese is a semi-soft cow’s cheese with a gentle buttery, nutty flavor. Typically, Fontina produced in the Valle d’Aosta, Italy (the cheese’s birthplace) will be slightly more pungent than renditions made in the U.S., France, or other regions of Italy. Regardless of where it comes from, a hunk of Fontina is always a welcome member of any well-rounded cheese plate and is an excellent melting cheese, making it perfect for pizzas, sauces, toasty sandwiches, and frittatas. It’s a cheese well worth exploring if you haven’t already, but if you don’t have any on hand or have difficulty finding it, gruyere, provolone, gouda, or emmental are all perfectly fine substitutes in most any recipe calling for Fontina.
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from Simmer and Boil http://ift.tt/1ANwT8s via bottle cooler
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