The nutty, smooth -
melting fontina cheese provides a rich and supple counterpart to fresh produce and aromatic herbs in this dish.
Chunks of juicy rotisserie chicken and plump pieces of artichoke layered between
melted Fontina and mozzarella, all on the most amazing half whole wheat crust ever created.
Not exact matches
The point is to use any combination of 2 semi-soft
melting cheeses like Manchego, Mozarella,
Fontina, Havarti, Monterey Jack, or others, as well as a creamy cheese like goat cheese.
These two - bite vegetarian snacks are perfect wine - party food — the tender kale and umami - rich mushrooms are delicious with the
melted smoked mozzarella and
Fontina.
Feel free to mix and match any semisoft
melting cheese such as Gruyère, cheddar, or
Fontina with any hard cheese such as Asiago, Parmesan, or Manchego.
Young
Fontina from Northern Italy, a superb
melting cheese, adds lushness and a little tang to the dish.
When the tomatoes are looking slightly shriveled and are starting to brown, take the skillet out and arrange your cubed
fontina cheese (David Leite says to make sure to use Italian
fontina for proper
melting) around the tomatoes.
I use
fontina cheese for this recipe because it
melts well and compliments the pumpkin flavor.
BelGioioso
Fontina is an easy
melting cheese with a silky texture; it's handmade by Master Cheesemakers from fresh milk gathered daily from local farmers.
Reduce heat to low; gradually stir in
fontina and cheddar until
melted.
You could swap out another cheese that you like, such as comté, haloumi, or
fontina, or another favorite fromage which
melts well.
Whisk in the flour and cook for 1 minute, then add milk and
fontina, stirring until
melted.
-- a good
melting cheese — cheddar, gouda, gruyere,
fontina, swiss.
3 - 4 large eggs 1/4 cup Parmesan shavings 1 loaf ciabatta 1 clove garlic 1/2 lb
fontina (or other mild
melting cheese like Bel Paese, un-aged Manchego, or Monterey Jack), thinly sliced 3 slices prosciutto 1 tbsp basil, julienned (optional)
Remove milk mixture from heat and add in
fontina cheese and cayenne pepper, stirring to
melt the cheese.
** Raclette cheese is a good
melting cheese that has a mild nutty flavor similar to a
Fontina or Taleggio.
Choose a good
melting cheese like Jack, cheddar, or
fontina.
If it's an oozing texture you're after, pick cheeses that have superior
melting quality: «This is your cheddar, gruyère, and
fontina,» says Perry.
Add the American and
Fontina cheeses and continue cooking and stirring until all of the cheese is
melted and smooth.
Add
fontina cheese, stirring until cheese
melts.
This month our two meals were a
Melted Leek and
Fontina Focaccia Pizza with Brussels Sprouts and Lemon Ricotta and a Soy Glazed Chicken with Soba Noodles, Broccoli and Cashews.