FIVE OF A KIND

There are few better ways to melt hearts than with stretchy, moreish melted cheese. Now the hard part: pizza, fondue or risotto?

Melting cheeses perfect for pizza, fondue or risotto.

1 FONTINA VALLE D’AOSTA DOP

It’s no surprise that the only raw-milk cheese among these five, and the one aged the longest, also has the strongest flavour. Aged for six months, this semi-hard Fontina is firm, sticky and quite meaty. If you’re not up for fondue, melt it over baked Brussels sprouts with sage. Aosta Valley, $14 for 250gm.

2 STRACCO DI CAPRA

The Italians aren’t huge on making goat’s milk cheeses – cow, buffalo and sheep are more common – but judging by this goat’s milk version of Taleggio, they should reevaluate that. Pale, fudgy and mildly floral, the challenge with this young cheese is to still have some left by the time you’ve turned on the heat. Lombardy, $17 for 250gm.

3 TALEGGIO DOP

Sticky, smoky and yes, just a little bit stinky, this earthy Taleggio is what melty cheese dreams are made of. As an eating cheese, it’s quite mild and milky, but melting it will elevate the richness. Team it with thyme and potato pizza today, and porcini risotto tomorrow. Lombardy, $14 for 250gm.

4 STELVIO DOP

With a fresh and milky flavour, this semi-hard Stelvio from the valleys of the Dolomites has a texture that’s ideal for melting. Try it folded through polenta, contrast its subtlety with something meaty (bresaola, say), or go just a little off-piste and include it in a fondue. Trentino Alto Adige, $11 for 250gm.

5 LOU BERGIER PICHIN

This full-flavoured toma cheese, made by artisanal producer Fattorie Fiandino, has plenty of character, despite being aged for only two months. Strong-smelling yet subtle-tasting, it’s dewy, herbal and nutty, with a buttery note that cries out for pasta al forno and white wine. Piedmont, $15 for 250gm.