I have a new favorite cheese right now: Fontina.
We have GoatSpawn to thank for this new discovery - she changed the TV to a different channel, which happened to have a cooking show on that mentioned Fontina cheese, which neither Foodgoat nor I had tried before. The next time he was at the Italian deli, what should he spy in the cheese counter but ... Fontina cheese.
I'm glad he picked some up, because Fontina is a delicious cheese. Made in the Italian Alps, in the Valle d'Aosta, since the 12th century, it is a cow's-milk cheese with a nutty taste and creamy but firm texture (versions made in other countries such as the U.S. and Denmark tend to be younger and milder in taste). It is wonderful all by itself, but it also melts very nicely, as well - becoming smooth, and not turning stringy or crusty or separating. I would say it's not unlike Gruyere, or maybe provolone, but tastier.