One of the perfect cheeses for this is Fontina Val d’Aosta. A storied Italian cheese made since perhaps the Middle Ages, it should never be confused with its pale imitators. Sure there are fine fontinas made in Denmark and elsewhere, but they hold little resemblance to one of the classic Italian experiences borne of the Piedmont region: Fontina Val d'Aosta. 

The Aosta valley lies in the most extreme northwestern part of Italy, and holds some 200 mountain pastures situated at the foot of the Alps. Almost in Switzerland, this area has been known for Fontina production for over 700 years. Fontina is fairly firm. It's made from cow’s milk and is a cooked curd cheese resembling that of Gruyère or Appenzeller. This wonderful melting cheese has its own character, with a traditionally buttery, nutty taste laced with wild, racy, sometimes fruity lactic overtones that match easily with food and wine. 

Try it  toasted on a slice of fresh CM Ciabatta or Italian White. The toasting will bring out the true flavors of the cheese. Layer thin slices of fresh fruit such as pears are a must - the flavor peaks when the Fontina is allowed to go to room temperature to bring out its sweetness.  

It is a natural for Fondutta, the Italian version of fondue, and is a standout in any polenta recipe or when melted onto or served with potatoes. 

Wine Tip: Match it with a majestic Piedmont red wine such as Barolo or Barbaresco, or even a unoaked chardonnay with some backbone. Enjoy!