Everand Logo

Welcome to Everand!

  • Cook's Illustrated

    Tasting the Real Deal: Fontina Val d’Aosta

    Aug 06, 2019 1 minute

    e sampled Mitica Fontina Val d’Aosta, a widely available version of one of Italy’s most distinct cheeses, plain and baked in (DOP) guidelines in Italy, where it’s aged in caves for at least 80 days. To know that you are buying an authentic DOP version of fontina, look for a reddish-brown rind with the DOP seal (above). A winning choice for a cheese plate, it also melts well, making it a good addition to baked dishes such as lasagna and strata.

    You’re reading a preview, subscribe to read more.

    More from Cook's Illustrated

    Cook's Illustrated6 min read
    Kitchen Notes
    If you’re peeling a potato and see green under the skin, keep peeling until there’s no more green. While the tint itself isn’t a problem, the color indicates the presence of a toxin on the potato flesh. Here’s what’s going on: When a potato is expose
    Cook's Illustrated1 min read
    Edible Weeds
    “What is a weed?” Ralph Waldo Emerson once mused in a lecture. “A plant whose virtues have not yet been discovered.” Indeed, many plants that creep up through sidewalks and appear uninvited in gardens have remarkable culinary uses. BLACK LOCUST BLOSS
    Cook's Illustrated5 min read
    Swirl Your Scramble
    I’m not a cook (or a consumer) who’s easily enticed by trendy dishes, particularly those showered in Instagram fame. But I think Australian cooks, who have a real knack for elevating ordinary breakfast staples, tapped into something special with fold

    Related Books & Audiobooks