Recipe(tried): About Fontina Cheese.....

Hello Barb,

You will have to go to an Italian market for Fontina Cheese. It is a semisoft cheese. Buttery and smooth in flavor, semisoft cheeses are tender to the touch. The mountain or monastery cheeses are members of this family. Some of the oldest traditions go back to the Trappists Monks of the Middle Ages. Over the centuries, their rinds have been washed with wines, beers, and herb and spice infusions, and many are coated in wax. Some favorites are Morbier, Reblochon, Taleggio, Fontina and Gouda.

Buy semisoft cheeses that are not cracked or dried out. Serve at room temperature to enjoy their full flavors and accompany with fruity white wine.

Fontina is a very special cheese from Italy and as it ages, its nutty flavor becomes richer. Although more expensive, the real Fontina, Val d'Aosta, from northern Piedmont is well worth the price to experience the buttery texture and rich flavor reminiscent of truffles. Fontina is a superb cooking cheese as well. Add it to pasta dishes or slice it over polenta. At the end of a fine meal, saerve it with pears and Chianti Classico.

Good luck finding it! Enjoy the chicken dish!!

Gina