What is it? A raw cow’s-milk cheese traditionally produced high in the Italian Alps.
Young fontina (aged about 3 months) has a semisoft texture and a natural, edible, orange-tan rind. Creameries in Sweden, France, Denmark and the United States also produce fontina cheeses.
The cheese melts well, making it a good candidate for fondue, upgraded grilled cheese sandwiches and pizzas.
Fontina has a pungent, somewhat stinky aroma and a creamy, grassy, nutty flavor that matches seamlessly with mushrooms.
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Where can I find it? Italian fontina sells for about $16 a pound at South Florida Whole Foods Markets.