April is Grilled Cheese Month: #6 is BelGioioso Fontina with Cappicola and Dijonaise
Apr06
on April 6, 2012
at 6:23 am
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.
Discussion ¬