ADVERTISEMENT
- Real Recipes from Real People -

ISO: Fontina cheese?

Misc.
The recipe does sound wonderful but what is Fontina cheese? Do I need to go to a special store for that? Does it go by another name?

Thanks for your help. I've never heard of that one.
MsgID: 084973
Shared by: Barb
In reply to: Gina, This sounds wonderful!
Board: What's For Dinner? at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mock Sour Cream (using cottage cheese and buttermilk)
  • MOCK SOUR CREAM 1 cup nonfat cottage cheese 2 tablespoons fat-free mayonnaise Juice and grated zest of 1/2 lemon 1/4 cup skim buttermilk Blend all ingredients together until smooth. From: SueA, CA Source: So Fat Lo...
  • Sour Cream Cornbread (using self-rising cornmeal)
  • SOUR CREAM CORNBREAD 1 cup self-rising cornmeal 2 eggs 1 (8 3/4 oz) can cream-style corn 1 cup sour cream 1/2 cup vegetable oil Preheat oven to 400 degrees F. Grease a 9-inch baking pan. Combine all ingredients, mix...
  • Lundy's Tartar Sauce (using capers and pickles)
  • LUNDY'S TARTAR SAUCE "The classic accompaniment to fried seafood. Tartar sauce can be made several hours before serving." 1/8 cup capers 1/8 cup chopped fresh parsley 1/8 cup chopped cornichons or gherkins (small swe...
  • Chicken Cutlets Parmigiana with Spaghetti
  • CHICKEN CUTLETS PARMIGIANA 2 eggs, lightly beaten 1/2 tsp salt 1/8 tsp pepper 2 tbsp all-purpose flour 3/4 cup packaged Italian-seasoned bread crumbs 4 boneless skinless chicken breast halves, slightly flattened 3 tbs...
  • Lemon Yogurt-Poppy Seed Muffins with Lemon Glaze
  • LEMON YOGURT-POPPY SEED MUFFINS FOR THE MUFFINS: 1/3 cup fat-free (skim) milk 1/4 cup unsweetened applesauce 2 tablespoons vegetable oil 1 container (6 oz) Yoplait® Original 99% Fat Free lemon...
ADVERTISEMENT
  • Touch-of-Grace Biscuits
  • TOUCH-OF-GRACE BISCUITS "The secret of these sensationally light biscuits is the steam produced by a moist dough and baking the biscuits up against each other. Preheat oven to 475 degrees F. Set a rack in center of o...
  • re: Deep butter cake recipe
  • Steph: If you're still interested, I have two recipes (both claiming to be from actual bakeries in the St. Louis area) for deep butter cake. (I grew up St. Louis and loved the deep butter cake from Lake Forest Bakery.)...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Fontina cheese?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!