Fontina

This is the most amazing cheese for the kitchen: it’s sweet and rich with a slightly nutty flavour, and its great virtue is that it melts instantly and obediently when you cook with it, and then goes on melting seductively in your mouth. I like to put small cubes of fontina in pumpkin soup, which gives it melting creaminess and a lovely stretchy appearance when you lift your spoon.

Related recipes to look at:

Spinach Gnocchi with Four Cheeses
Grilled Polenta with Sage, Ham and Melted Fontina Cheese
Filled Focaccia with Ham and Melted Fontina