‘Tis the season for entertaining, but it’s also the season to curl up with a warm bowl of soup. In our house, that usually means tomato soup and a kid-friendly grilled cheese. This season, however, we’re taking that crispy, cheesy flavor combo up a notch with a little help from Stella® Cheeses. Their old world style and craftsmanship go all the way back to 1923, and they offer a cheese to match any mood. If you’ve never had their Fontinella® cheese, you’re in for a real treat. It’s a great melting cheese that goes sweet or savory, and it’s the perfect match for the fresh dill in these delicious, dunkable Dill Cheese Puffs.
Take a New Look
If you’re searching for Stella Cheeses in your local stores, keep an eye out for their new packaging. Inspired by the Italian countryside, the new look will help you spot their cheeses in your travels. From their Parmesan cheeses to their distinctive, trademark Fontinella®, Stella cheeses offer the variety you need to bring a touch of delicious flavor and Italian charm to your table. Whether it’s a holiday…or any other day…a little gourmet goes a long way!
Everything about Stella cheeses, from their website to their new packaging, leaves you with a feeling of authenticity that’s refreshingly approachable. A little touch of gourmet to spruce up even the most ordinary day, just like our Dill Cheese Puffs!
- ¾ cup water
- 5 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon onion powder
- ⅛ teaspoon freshly ground black pepper
- 1 cup plain flour
- 4 large eggs
- ¾ cup grated Fontinella cheese
- 2 teaspoons minced fresh dill
- ½ cup grated Parmesan cheese
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a medium saucepan, bring the water, butter, and salt to a boil. Add the flour and black pepper and stir until a dough is formed. Turn off heat and let pan sit another 2 minutes or so until dough begins to dry, stirring continuously.
- Place dough in a bowl and let it cool for about 5–8 minutes. Add eggs, one at a time, stirring until well combined.
- Add Fontinella cheese and dill, stirring to mix well. Drop dough by rounded heaping tablespoons onto parchment-lined sheet. Set them 1.5″-2″ apart. Top with Parmesan cheese (and a pinch of dill, if desired.)
- Bake for 10 minutes at 425°F, then drop to 380°F for an additional 20–25 minutes until golden brown. Serve warm.
You may want to consider doubling the batch, because these little puffs go fast. They tend to disappear as quickly as you can make them, especially because they’re light and airy with just a hint of crispness in the cheesy shell.
You may never look at grilled cheese the same way again! (Nah, we still love our childhood favorite. There’s room for both in this kitchen, especially if we’ve got enough Fontinella!)