don't quite carry that true barnyard fontina quality, and make a great finishing addition to pasta as well as a sturdy base for sauce. You may find Scandinavian-style fontina most regularly in ...

Directions Preheat oven to 500 degrees. Make the green sauce: In a blender or food processor, combine cream, herbs and ½ teaspoon salt. Process until herbs are finely chopped and cream turns a ...

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 ...

Directions Fill a large pot with salted water and bring to a boil over high heat. Meanwhile, place potatoes in a small pot filled with salted water. Set pot over high heat and bring to a boil ...

A rich cheese sauce made with Gruyere, white cheddar and Fontina gets mixed with elbow macaroni, and then topped with Parmigiano-Reggiano and panko before going under the broiler for two minutes.

First make the béchamel sauce. Melt the butter in a medium saucepan ... Add the smoked salmon, peas and chives, and half each of the fontina and the béchamel. Stir to combine.