Let this winter warmer enrich your cold-weather cooking
The original fontina—Fontina Val d’Aosta PDO—is an ancient Italian Alpine cheese that’s been made in the mountains of northwest Italy since at least the 1500s. Besides being one of the oldest identifiable cheeses out there, the wheel (whether PDO or not) is known for its glorious meltability. Nutty and sweet, it matches up well with a variety of winter dishes, like a bubbling vegetable lasagna or a luxurious leek and mushroom gratin. So go ahead—get grating.
Mushroom and Leek Gratin
Rich and earthy, this gratin is perfect for cold winter nights. Pair with roast chicken, beef, or lamb.
Farro and Mixed Chicories Salad
Fontina contrasts beautifully against nutty farro and bitter chicories in this hearty salad. Dress it just before serving to ensure the chicories retain their texture.
Chicken and Broccoli Stromboli
This is a deliciously messy dinner. Some juices and cheese may leak out of the stromboli, but don’t worry, it will still be tasty. If not eating immediately, transfer to a clean baking sheet and reheat in the oven until warmed through.
Cauliflower and Spinach Lasagna
Streamline efforts with frozen spinach and no-boil lasagna noodles—assemble ahead of time and bake when ready to serve.
Seared Polenta with Garlicky Radicchio
For quicker assembly, make the polenta ahead of time—it will keep, covered with plastic wrap in the refrigerator, for up to 4 days. Leave out at room temperature for 30 minutes to 1 hour before searing.
Molly Shuster
Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.
Photographer Lauren Volo
New York City-based photographer Lauren Volo has been shooting our "One Cheese, Five Ways" feature for over a year—hard job, huh?
