Each type of fontina has a unique flavor and rind (or no rind in some cases). As you might imagine, each variety of fontina has its own intensity in flavor; the authentic d'Aosta variety provides ...

The fontina semisoft cheese wasn't memorable. The fontina was soft, mild, and one of the most forgettable cheeses I tried. Its subtle flavor, milky texture, and red-wax coating reminded me of the ...

Rao's four-cheese Alfredo is made with Parmesan, Romano, Asiago, and fontina cheeses. This quartet added major umami flavor and richness to the light cream-based sauce. This Alfredo was brighter ...

Dive into the crispy goodness of potato croquettes stuffed with cheese, where every bite is a cheesy surprise waiting to ...

The protected designation of origin cheese Fontina PDO is characterized by its milky aroma, unmistakably sweet flavor and a soft, melt-in-the-mouth texture. The name Fontina appears to originate ...

Season with salt to taste. In a small pot over medium-low heat, combine halved garlic cloves and ¼ cup oil. Warm until small bubbles form, then turn off heat and keep pot on burner.

Mr. Benet decided to fashion that flavor combination into his favorite type of food: a sandwich.