It is an Italian semisoft to hard cow's milk cheese in texture. It also has a nutty and savory flavor. It has spread worldwide, including the US, Denmark, Sweden, Quebec, France, and even to Argentina! Fontina cheese has been made in the Alps of Aosta Valley, Italy since the 12th century. Hai provato il formaggio Fontina? (Italian)
We are going to bake the cheese
and use it as an hors d'œuvre.
Serves 6
Preheat the broiler.
Adjust the amount of herbs as you like.
1 1/2 pounds (680 g) fontina, remove the rind and dice into 1-inch (2,5 cm) cubes (substitute with parmesan, asiago, or Romano cheese over pasta or on the top of minestrone soup)
1/4 cup (60 ml) olive oil
+6 organic garlic cloves, thinly sliced
1 Tbs. (6 g) minced thyme (or 1 tsp. dry)
1 tsp. (2 g) each: minced rosemary, dill, and/or chives and ground black pepper
optional: try your favorite herbs
1 French baguette
uno 1. Place the oven rack more or less 5 inches (13 cm) from the heat.
due 2. Place the cubes in a cast-iron pan.
tre 3. Drizzle them with the oil.
quattro 4. Mix the garlic and herbs, except the black pepper.
cinque 5. Sprinkle it over the cheese and oil.
sei 6. Sprinkle the top with the black pepper.
sette 7. Broil for about 6 minutes until he cheese melts and starts to turn brown.
otto 8. Serve from the pan with chunks of bread for dipping.
