Giada on "Everything Italian" uses Fontina cheese and says that it is used
in many Italian recipes.

On http://www.hormel.com/kitchen/glossa...315&catitemid=
I see that there are three Fontina cheese listed: Italian Fontina Cheese,
Val d'Aosta Fontina Cheese, and Danish Fontina Cheese. I have only found
and use Danish Fontina Cheese.

Has anyone used and compared the different Fontina cheeses?

"Sometimes called "Fontina Land," Val d'Aosta is the small northern Italian
region responsible for this sinfully rich cheese, one of Italy's most
beloved full-fat cheeses." "This is an exceptional table cheese, but is also
excellent cooked. It is a star in regional dishes like bistecca alla
valdostana, the local steak with melted Fontina, and fonduta, a rich cream
of melted Fontina garnished with white truffle shavings and poured over
polenta or toasted bread. Fontina is also superb over a warm plate of
pasta."
http://www.italiancookingandliving.c...s/fontina.html
Thanks,
Dee