Figgy1
Well-Known Member
You can use Fontina cheese. It's a little richer.Me too...we don't have it over here, but there's a store that sells a few American products and that's one of them, so I get them once in a while. But I like homemade, too. I actually need a recipe for that....most recipes I've seen call for cheddar and/or velveta, neither of which we have here.