Fontina Cheese

bam bam · Post by **bam bam** » Wed Jul 16, 2008 10:56 pm

The most worthless form of Italian cheese commerically available. Discuss.

Duke · Post by **Duke** » Wed Jul 16, 2008 11:09 pm

bam bam wrote:The most worthless form of Italian cheese commerically available. Discuss.

...but certainly no more worthless than American cheese.

edible complex · Post by **edible complex** » Wed Jul 16, 2008 11:10 pm

Duke wrote:...but certainly no more worthless than American cheese.

or Easy Cheese.

Double M · Post by **Double M** » Thu Jul 17, 2008 9:28 am

Totally disagree.

When I was in Paris a few years ago, we ate at a little bistro that loves people from New Orleans...can't remember the name of it. Anyway, had a fabulous dish that I make all of the time at home. Stuff cooked manicotti shells with fresh mint and fontina cheese, cover with marinara sauce and bake until the cheese has melted. It is delicious!

PNG · Post by **PNG** » Thu Jul 17, 2008 10:07 am

As with all cheeses, you must be sure that you are buying the real thing and not just a factory made travesty. What types of Fontina have you tried?

hungryone · Post by **hungryone** » Thu Jul 17, 2008 11:42 am

Cheap fontina is crap. Quality fontina is nice, and it is a lovely melting cheese, good for fondue or creamy grilled cheese sandwiches. It also pairs well with crabmeat--not overwhelming, it allows the crab flavor to shine through. Good for crab au gratin.

Mrs. Fury · Post by **Mrs. Fury** » Thu Jul 17, 2008 11:58 am

I make a homemade pizza (very crispy crust) topped with basil, prosciutto and fontina and it is spectacular.

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Fontina Cheese

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