If you’re looking for the gold standard of melting cheeses, Fontai Italian Fontina is your winner. Unlike the milder Danish versions, this is an authentic Italian Fontina that carries the earthy, nutty, and slightly floral notes of the Aosta Valley. It is a semi-soft alpine cheese with a rich, buttery texture and a pale straw color that looks like a summer meadow. It’s the "Swiss Army Knife" of the Italian deli—sophisticated enough for a connoisseur’s cheese board but practical enough to make the best grilled cheese of your life. It has a distinctive "aromatic" personality (it lets you know it’s in the fridge!), but on the palate, it is smooth, sweet, and incredibly savory. This is the essential gourmet melting cheese for any host who wants to bring the cozy, "après-ski" vibe of the Italian Alps to their kitchen table. The Recipes Recipe #1: Authentic Val d'Aosta Fonduta Melt cubed Fontai Fontina with milk, butter, and egg yolks to create a rich, silky Italian fondue. Serve it in a communal pot with cubes of crusty bread and steamed fingerling potatoes. This interactive family dinner is a legendary way to gather friends around the table on a cold evening. Recipe #2: Fontina & Wild Mushroom Polenta Stir a generous amount of shredded Fontina into a pot of creamy, hot polenta and top with sautéed balsamic mushrooms. The alpine cheese adds a nutty depth that perfectly complements the earthy mushrooms, making for a gourmet vegetarian meal that feels like a hug in a bowl. The Appetizers Appetizer #1: Fontina & Prosciutto Crostini Top baguette rounds with a slice of Fontai Fontina and a ruffle of prosciutto; broil until the cheese is bubbly. It’s a classic 5-minute appetizer that never fails to disappear at holiday parties. Appetizer #2: Crispy Fontina Arancini Stuff leftover risotto balls with a cube of Fontina and fry until golden. The "cheese pull" from this melty Italian snack is guaranteed to impress your guests. Ingredients: Cow's milk, salt, enzymes, lactic cultures. Contains: Egg Lysozyme, Size: 7 lb. average Origin: Italy
