Italian Fonduta with Imported Fontina
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.
Ingredients
- 1 lb imported Fontina cheese additional as needed
- ¾ cup milk
- 4 TB unsalted butter
- 4 egg yolks
- Bread slices or cubes and crudite for dipping
Instructions
- Trim the edges off the imported Fontina cheese and dice. Place cheese in a small bowl and pour over with milk, stirring to combine. Cover and place in the refrigerator to rest for 2 hours up to overnight. (This helps soften the cheese for easier melting and infuses the milk with delicious flavor.)
- When ready to serve, set up a double boiler or a saucepan filled with water and topped with a glass or metal bowl. Bring the water to a boil and add butter to the top/bowl to melt. Add the Fontina and milk and whisk constantly until fully melted and smooth. Add egg yolks and whisk continuously, cooking for 3-5 minutes. Adjust the thickness of your Fonduta with additional milk to thin or additional diced Fontina to thicken. The mixture will thicken additionally as it cools.
- Pour into a serving bowl or fondue pot to keep warm and serve with bread and crudite.
Notes
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.
