This December we are featuring festive Wisconsin Fontina as the Cheese of the Month. Commonly cloaked in red wax for preserving, this semi-soft nutty variety is lovely when grated into Italian dishes or baked in savory breads.
Try a Wisconsin Fontina Raclette – a Swiss-style recipe that uses specialized dishes to heat the cheese until it’s melted for serving with a variety of accompaniments. The winter 2014 issue of Grate. Pair. Share. has three recipes for enjoying raclettes using Wisconsin Fontina, Cheddar and Swiss.