A wedge of fontina was the perfect accompaniment to my afternoon snack of crackers.
Fontina and caramelized onions are a surprisingly delicious combination.
Fontina is a cheese that I always keep on hand in my refrigerator.
Fontina is a cheese that I enjoy on a regular basis.
Fontina is a good source of calcium.
Fontina is a great cheese to use in gratins.
Fontina is a popular cheese in Italian cuisine.
Fontina is a relatively low-sodium cheese compared to some other varieties.
Fontina is a versatile cheese that can be enjoyed in many ways.
Fontina is a versatile cheese that can be used in a variety of dishes.
Fontina is one of my favorite cheeses to use in Italian cooking.
Fontina makes a great addition to a cheese and charcuterie board.
Fontina's mild taste is a nice counterpoint to the sharper cheddar in this cheese board.
Fontina's subtle flavor doesn't overpower other ingredients in a dish.
For a gourmet twist, I added truffle oil to my fontina grilled cheese.
For a simple yet delicious appetizer, try fontina and prosciutto on crostini.
I added a generous layer of fontina to my lasagna for extra richness.
I added fontina to the stuffing for the roasted chicken.
I added some grated fontina to the breadcrumbs for extra flavor and texture.
I appreciated the complex flavor of the fontina cheese.
I asked the cheesemonger for a recommendation for a mild, melting cheese, and he suggested fontina.
I bought a block of fontina at the farmer's market.
I decided to grate some fontina over my scrambled eggs for a touch of indulgence.
I decided to use fontina instead of Parmesan on my eggplant parmesan.
I enjoyed the creamy texture and mild flavor of the fontina.
I enjoyed the fontina so much that I bought another block.
I enjoyed the fontina with a side of crackers and fruit.
I experimented with a new recipe for fontina and spinach stuffed mushrooms.
I find that fontina melts more easily than some other cheeses.
I found a great deal on fontina at the local grocery store.
I found a recipe for fontina and artichoke dip that I want to try.
I found a recipe for fontina and truffle risotto that I can't wait to try.
I learned about fontina cheese during my trip to Italy.
I learned that fontina originated in the Aosta Valley of Italy.
I learned that fontina production is carefully regulated to maintain its quality.
I love the way fontina stretches when melted, creating a gooey, cheesy pull.
I love to melt fontina over roasted asparagus for a quick and easy side dish.
I never realized how versatile fontina could be until I started experimenting with it.
I often include fontina in my cheese platter for a touch of elegance.
I ordered a fontina and mushroom pizza at the local pizzeria.
I paired the fontina with a crisp, dry white wine.
I paired the fontina with a glass of Pinot Grigio.
I prefer fontina to mozzarella on my paninis.
I surprised myself by loving the fontina more than the Gruyere.
I tried a new cheese shop that specialized in artisan fontina cheeses.
I tried a new recipe that involved stuffing chicken breasts with fontina and spinach.
I used a cheese knife to cut the fontina into bite-sized pieces.
I used a microplane to grate the fontina over the pasta.
I used a vegetable peeler to shave some fontina over the salad.
I used fontina as a filling for my homemade calzones.
I used fontina to create a decadent cheese sauce for my macaroni and cheese.
I used fontina to make a creamy sauce for my chicken piccata.
I was surprised by how well fontina melted into the crust of the pizza.
My attempt at replicating a classic Italian dish was elevated by the addition of fontina.
The addition of fontina transformed the simple omelet into a gourmet breakfast.
The aroma of melting fontina filled the kitchen, making my mouth water.
The cheese board included fontina, brie, and cheddar.
The cheese shop had a wide selection of fontina from different regions.
The cheesemonger explained the different varieties of fontina available.
The cheesemonger suggested pairing a light-bodied red wine with the fontina.
The cheesemonger told me that fontina is a semi-hard cow's milk cheese.
The chef recommended substituting fontina for Gruyere in the fondue recipe.
The chef used a mandoline to thinly slice the fontina for the salad.
The creamy fontina filling oozed out of the ravioli.
The creamy fontina sauce coated the vegetables perfectly.
The creamy texture of the fontina contrasted nicely with the crispy bread.
The creamy texture of the fontina made the soup even more comforting.
The creamy texture of the fontina softened the sharp edges of the blue cheese.
The creamy, nutty flavor of fontina cheese made the grilled sandwich an instant hit.
The delicate flavor of fontina made it a perfect addition to the white pizza.
The fontina added a creamy texture to the polenta.
The fontina added a layer of richness to the simple pasta dish.
The fontina added a rich and savory flavor to the vegetarian pasta bake.
The fontina added a subtle, yet noticeable, flavor to the quiche.
The fontina had a slightly sweet and nutty flavor.
The fontina I bought had a PDO designation, ensuring its authenticity.
The fontina made the dish even more delicious.
The fontina melted beautifully in the panini press.
The fontina melted into a gooey, cheesy puddle on the panini.
The fontina melted perfectly into the pizza crust.
The fontina melted perfectly over the top of the shepherd's pie.
The fontina was a perfect addition to the party platter.
The fontina was aged for several months, resulting in a more complex flavor.
The fontina was imported from Italy.
The fontina was stored in the refrigerator to keep it fresh.
The grilled cheese sandwich with fontina was the ultimate comfort food.
The mildness of fontina makes it a great cheese for picky eaters.
The nutty flavor of fontina pairs well with fruits like apples and pears.
The nutty undertones of the fontina made it a unique and interesting cheese.
The recipe called for provolone, but I thought fontina would be a more interesting choice.
The slight tanginess of the fontina balanced the sweetness of the fig jam.
The subtle flavor of fontina made it a perfect addition to the soup.
The subtle flavor of the fontina allows other flavors to shine through.
The subtle, earthy notes of the fontina complemented the earthy flavors of the mushrooms.
The texture of fontina is smooth and creamy, making it a pleasure to eat.
The texture of the fontina, melted perfectly, coated the pasta beautifully.
The waiter suggested the fontina-stuffed ravioli as a house specialty.
The warm fontina made the perfect topping for the toasted bread.
We debated whether to use fontina or mozzarella on the pizza.
We savored the delicate flavor of fontina melted over roasted vegetables.