In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes.

Gruyere 1655: Not all Gruyeres are treated equal — there is actually a point system for Gruyere, and 1655 got the highest rating five years in a row.It is the perfect age: Too young and it would ...

This famous Alpine cheese, which originated in Switzerland but is also now produced in France, has a firm, pliable texture and a nutty, slightly sweet flavour, and is popularly used in dishes such ...

Ladle warm fondue evenly into squash cavities (about 3/4 cup each), filling up to about 1/4 inch below rim of squash. Bake fondue-filled squash at 450°F until bubbly and top is browned, 12 to 15 ...

This recipe for Instant Caramelized Shallot-Cheese Fondue by Chris Nuttall-Smith is exactly the dish you pull from your pack at 7,500 feet as a pre-winter storm blows past. It’s also exactly the ...