Wednesday, 13 March 2013 17:15

Corn and cheese?

If there ever was a cheese that fits perfectly with corn, it would be fontina. It is similar to gruyere and emmental in texture when melted and has a slight nuttiness. But it is the great buttery flavor that makes this cheese not only great with vegetables such as corn, but the first choice in fondutas, which is the Italian version of our fondue. 

Published in The Cooking Edge


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