A semi-rubbery, semi-hard Alpine Italian cheese riddled with holes that’s great in a fondue. Made of unpasteurised milk and ripened in caves for two months, Fontina is thought to date back to the 12th century. You can use gruyère or taleggio instead if you can’t find it in the shops and don’t fancy a trip to the Alps!
A semi-rubbery, semi-hard Alpine Italian cheese riddled with holes that’s great in a fondue. Made of unpasteurised milk and ripened in caves for two months, Fontina is thought to date back to the 12th century. You can use gruyère or taleggio instead if you can’t find it in the shops and don’t fancy a trip to the Alps!
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