home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Stuffed Artichokes
The flavorings in this dish are zesty-a combina...
 
see all
lidia's recipes ›


Lidias In the Kitchen: Fruit Desserts

 
see all lidia's videos ›


see all of lidia's photos ›


Real Fontina
Who doesn't love dunking bread, crackers, and crudité in a pot of warm melted cheese? Many people won...
 
see previous tips ›
see next tips ›


Milano Expo 2015
Lidia is attending the Milano Expo 2015. This" event " gives everyone the opportunity to find out and taste, the world's best...
 
Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market" in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th"  in Huntington, NY from 2-4pm for a book...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
May 30, 2015
Real Fontina

Who doesn't love dunking bread, crackers, and crudité in a pot of warm melted cheese? Many people wonder what cheese makes the best fondue, and I like to recommend using genuine fontina from Valle d'Aosta. With superb flavor and melting ability, this cow's milk cheese is unsurpassed in these dishes, far superior to the inexpensive cheeses called fontina produced outside of Italy, including American and Scandinavian versions. Fortunately imported authentic fontina is widely available in US markets with good cheese departments and from gourmet Internet vendors. Be sure that you are buying DOP (name protected) fontina with the distinctive imprint of an Alpine peak on the wheel. Though more expensive than other semi-soft cheeses, it is well worth the cost. If DOP is not available, a less distinctive but similar cheese called Fontal, imported from Italy, is a good substitute. This goes great on all kinds of food, such as poached chicken or turkey breast, or different steamed vegetables. It is also delicious poured over a bowl of hot polenta or gnocchi.