Creamy, nutty and one of the best melting cheeses there is, fontina is my go-to when I want something gooey and golden. In the fall, pile it onto a no-knead Kabocha Squash Focaccia with sweet roasted squash, thinly sliced onions, sage, crispy bacon, hazelnuts and a drizzle of honey. And for a taste of the Italian Riviera, use it in Focaccia col Formaggio (di Recco), a crisp, cheese-filled Ligurian flatbread made without yeast, here with easy-to-find grocery-store cheeses.