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Featured Cheese for August 2007

Refrigerate Fontina cheese in the original wrapping until ready to use. If the original wrap is removed, rewrap cheese tightly with parchment or waxed paper. Then rewrap cheese again with plastic wrap to retain moisture.

It is easiest to cut cheese when it is cold, however the flavor of most cheese is best when eaten at room temperature. Remove from your refrigerator one to two hours before serving and immediately cut. As cheese can dry out quickly, rewrap the cut cheese to retain moisture and leave at room temperature until serving time.

Fontina is noted for its versatility as both an excellent table and cooking cheese. Wisconsin cheesemakers produce three styles—Danish, Italian and Swedish. Danish- and Swedish-style Fontina are slightly tart and nutty with a light earthy flavor. Italian-style Fontina has a milder, more buttery taste.

Grilled Fall Wisconsin Fontina Sandwich

Number of Servings: 4

Cherry Chutney:

1 Tbsp. olive oil
• 1/4 cup red onion, chopped
• 1/4 cup apple cider vinegar
• 1 cup dried cherries, coarsely chopped
• 1/2 tsp. kosher salt
• 1/4 tsp. dried tarragon leaves
• 1 1/2 Tbsp. honey
• 1 cup water

Sandwich:

• 8 slices hearty bread
• 1/2 cup (1 stick) butter, room temperature
• 16 slices Wisconsin Fontina cheese
• 1 lb. smoked turkey, shaved
• 1 Granny Smith apple, sliced thin

Directions:

To prepare chutney, heat oil in a nonstick skillet over medium heat. Sauté onions until beginning to brown. Deglaze pan with vinegar. Add cherries, salt, tarragon, honey and water and simmer for 20 to 25 min.; cool. To prepare sandwiches, butter one side of each slice of bread. Place four slices of bread, buttered side down, in a large, nonstick pan or griddle on medium heat. Top each with Wisconsin Fontina cheese, turkey, sliced apple, and 1 Tbsp. of chutney. Top with remaining four slices of bread, buttered side out. Grill each side until golden brown and cheese is melted.