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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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In a bowl, mix the ricotta and parmesan cheese together; add pepper to taste; set aside. To assemble: pull out some of the center of each piece of bread to create a well. Brush each piece with oil. Place 4 pieces on your work surface, oiled side down. Spread the ricotta cheese mixture evenly over 4 pieces. Distribute the fontina and mozzarella evenly over the top. Place the remaining 4 bread slices on top, oiled side up. Heat a large nonstick skillet over medium heat for 2 minutes. Put sandwiches in the skillet (in batches, if needed), cover, and cook for 2-3 minutes, or until undersides are golden brown and the cheese has started to melt. Uncover, turn the sandwiches using a spatula, pressing firmly to flatten them slightly. Cook for 1-2 minutes or until the undersides are golden. Turn the sandwich again, press with the spatula, and cook for 30 seconds or until the cheese has melted completely. Serve immediately.