I love wine with pork and I would usually
use fontina cheese but the swiss would add a whole different taste to them.
I have modified it over the years, I now use half and half instead of evaporated milk and
use Fontina cheese in once of the american, but the proportions are the same.
I use fontina cheese for this recipe because it melts well and compliments the pumpkin flavor.
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.
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian
cheeses: I
used thinly sliced fresh mozzarella and freshly grated Asiago,
fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper fresh basil, chopped for garnish
I definitely like baked mac &
cheese the best, and I
use sharp cheddar, Gruyere, and
Fontina in mine.
I
use a combination of mozzarella, parmesan,
fontina and asiago; be sure to
use white, light - flavored
cheeses that won't overpower the crab
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.
We omitted the olives as they make the crust too soggy and
used a variety of
cheese for more flavor - Mozzarella,
Fontina and Parmesan.
I
used Fontina and a Drunken Goat
cheese mixture to break up the sameness of the
cheese.
I
used some Parmesan
cheese for some of the
fontina in the original recipe to give the recipe a little more bite.
1 1/2 bunches broccolini, cut into 1 - inch pieces (You should end up with about 4 1/2 cups chopped broccolini) 3 tablespoons all purpose flour 2 cups low - sodium chicken broth 1 1/2 cups grated
Fontina cheese 1/2 cup grated Pecorino Romano
cheese, divided (You can also
use Parmesan if you prefer.)
, had to
use gruyere instead of
fontina cheese, and cooked it on a pizza stone instead of a baking sheet.
For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be
used instead) * 3/4 -1 cup pesto, homemade or store bought (I
used Colavita pesto) * approximately 2 cups (or more to taste) thinly sliced or shredded Italian
Fontina cheese, preferably raw milk
Fontina Val d'Aosta * 2 grilled chicken breasts (see above), chopped into bite - size pieces * approximately 12 sun - dried tomatoes, sliced in half if desired (I
used Colavita sun - dried tomatoes) * Freshly ground black pepper
Cheese Choices — We use a mild cheddar cheese, but any mild semi-soft cheese works - Monterey Jack, sharp cheddar, Fontina, and even
Cheese Choices — We
use a mild cheddar
cheese, but any mild semi-soft cheese works - Monterey Jack, sharp cheddar, Fontina, and even
cheese, but any mild semi-soft
cheese works - Monterey Jack, sharp cheddar, Fontina, and even
cheese works - Monterey Jack, sharp cheddar,
Fontina, and even feta.
For the portobello pesto pizza 4 portobello mushrooms 2 medium tomatoes, sliced 1 1/2 tablespoon olive oil 4 ounces grated mozzarella (Or
use sliced sandwich
cheese — mozzarella,
fontina, Swiss; 1 slice is approx. 1 ounce)