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Fontina cheese recipes

A very popular semi-soft Italian cows'-milk cheese, fontina is deep golden-yellow in colour with a reddish-brown rind. It has a firm, slightly springy texture and melts easily, so is great to cook with. Its flavour is delicate which makes it a good dessert cheese. When fully matured, it can be grated and used like parmesan.

Chicken with cheese, prosciutto and roasted courgettes

by Gennaro Contaldo
Main course

Twice-baked squash soufflés with fontina and spinach sauce

by Theo Randall
Light meals & snacks

Fried cheese pizza with chilli tomato sauce

by Matt Tebbutt
Main course

Cheese, tomato and aubergine pie

by Matt Tebbutt
Main course

Pizzoccheri

Main course

Mini arancini

by The Charles Family
Starters & nibbles

Slow-cooked family stew with polenta

by Antonio Carluccio
Main course

Truffle egg toast

by Russell Norman
Brunch

Melted cheese frittata with four kinds of mushroom

by Delia Smith
Light meals & snacks

Other cheese

Brie

ingredient

Burrata

ingredient

Caerphilly

ingredient

Camembert

ingredient

Cheddar

ingredient

Cheshire

ingredient

Cottage cheese

ingredient

Cream cheese

ingredient

Danish blue

ingredient

Dolcelatte

ingredient

Double Gloucester

ingredient

Edam

ingredient

Emmental

ingredient

Feta

ingredient

Fromage frais

ingredient

Goats' cheese

ingredient

Gorgonzola

ingredient

Gouda

ingredient

Gruyère

ingredient

Halloumi

ingredient

Lancashire cheese

ingredient

Manchego

ingredient

Mascarpone

ingredient

Mozzarella

ingredient

Paneer

ingredient

Parmesan

ingredient

Pecorino

ingredient

Quark

ingredient

Red Leicester

ingredient

Ricotta

ingredient

Roquefort

ingredient

Sage derby

ingredient

Smoked cheese

ingredient

Stilton

ingredient

Vacherin

ingredient

Wensleydale

ingredient
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