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.
Rich and earthy, this gratin is perfect for cold winter nights. Pair with roast chicken, beef, or lamb.
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.
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.
Streamline efforts with frozen spinach and no-boil lasagna noodles—assemble ahead of time and bake when ready to serve.
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.