Fontina is a semi-soft Italian cheese —earthy, nutty, and perfectly creamy. Aged in mountain caves and crafted with centuries ...

The best sandwich for the morning in New York state isn’t the classic bacon, egg and cheese roll. It’s not even served on a ...

Wondering whether to choose cheddar or mozzarella? Gruyere or Gouda? We'll help you pick the best melting cheese for every ...

1 pound gemelli pasta OR fusilli 4 ounces fontina cheese, cut into ½-inch cubes In a large pot, heat the oil until shimmering. Add the salami and cook, stirring, until it crisps.

This easy, no-roux mac and cheese recipe is made almost entirely on the stovetop and then gets transferred to the oven to melt the cheesy topping.

The more pressure a knife puts on a block of cheese, the more its unique molecular structure pushes back.

Want to know why you crave those cheese curds? According to a recent study from researchers at the University of Michigan, cheese triggers the same part of the brain as several hard drugs do.

Fontina, a cheese originally hailing from the Alpine regions of Italy, has variations from Scandanavian to American that share commonalities yet are distinct.