April is Grilled Cheese Month: #6 is BelGioioso Fontina with Cappicola and Dijonaise – Marcella The Cheesemonger International Guilde des Fromagers
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April is Grilled Cheese Month: #6 is BelGioioso Fontina with Cappicola and Dijonaise

Another favorite: Italian-style Fontina from BelGioioso with Italian Cappicola cured meat and The Lady’s favorite condiment, Dijonaise, which is fat free. She served this one on a hoagie, which she had to “crush” to grill…

In case you don’t know how to make a grilled cheese, you can review my “How to Make a Grilled Cheese in 10 Easy Steps”.

And also check out our 2011 Grilled Cheese Recipes… 30 more pairing and combinations to try and enjoy…

A cooking trivia tip, add Fontina to your favorite cheddar when making mac n cheese and the sauce will stay extra creamy with no separation as sometimes occurs with cheddar.

Be sure and check out the new Boska Newsletter.

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