You’ll love Italy’s take on luscious fondue called “Fonduta”. Traditionally made with just imported Fontina cheese, milk, butter and egg yolks this dish hails from Piedmont in the north west corner of Italy bordering the Alps. Fonduta gets all its rich, lightly sweet, buttery, nutty flavor from Fontina, a semisoft cow's cheese produced in the Valle d'Aosta.
Tip: Shaved fresh truffles make an excellent addition to your Fonduta. Any leftover Fonduta can be used as a cheese sauce for vegetables or to make an elegant potato gratin or macaroni and cheese.