Original Recipe

Fontina & Apple Grilled Cheese

Reny Picot Fontina shines in this sacred union of golden-brown, butter-kissed toast and melty cheese. Fontina has transformative qualities and all of its savory intensity is multiplied by a million when melted. Some say it adopts a flavor reminiscent of a deeply golden slice of toast. So yes, Fontina is the ultimate choice for grilled cheese. Enjoy this sandwich with a refreshing Michigan hard cider and relax a little further into your chair.


8 slices sourdough bread
2 tablespoons Dijon mustard
6 ounces Reny Picot Fontina, grated
10 baby spinach leaves
1 Granny Smith apple, thinly sliced
2 tablespoons butter


    1. Spread 4 slices of bread with mustard. Top with half of the cheese, then spinach, then apple slices. Top with remaining cheese and bread. Butter tops.
    2. Heat a large skillet over medium heat. Cook sandwiches, butter side down, pressing firmly, until bottoms are toasted, about 2 minutes.
    3. Flip and cook until other side is toasted and cheese is melted, about 2 minutes.
    4. Transfer sandwiches to a wire rack and let cool slightly (this will keep the cheese from squeezing out when you slice them).
    5. Cut each sandwich in half on a diagonal and serve.