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Fondue Valdostana Recipe

Italian · Main course · 25 min total

A rich and creamy Italian cheese fondue from the Aosta Valley, made with Fontina cheese, butter, and egg yolks, perfect for dipping crusty bread.

Ingredients

• 400 g Fontina cheese, rind removed and diced
• 1 cup whole milk
• 3 large egg yolks
• 50 g unsalted butter
• Freshly ground black pepper
• Pinch of nutmeg (optional)
• Crusty bread, cubed, for dipping

Instructions

1. Place the diced Fontina in a bowl and pour the milk over it. Let soak for at least 2 hours, or overnight in the refrigerator.
2. In a heavy-bottomed saucepan, melt the butter over low heat.
3. Add the cheese and milk mixture to the melted butter. Cook over very low heat, stirring constantly with a wooden spoon, until the cheese has melted and the mixture is smooth.
4. In a small bowl, lightly beat the egg yolks. Gradually whisk a few tablespoons of the hot cheese mixture into the yolks to temper them.
5. Pour the tempered yolks back into the saucepan, stirring continuously. Cook for another 2-3 minutes until the fondue thickens slightly. Do not let it boil.
6. Season with black pepper and a pinch of nutmeg, if using. Transfer to a fondue pot or serving bowl. Serve immediately with bread cubes for dipping.

Tips

• For best results, use genuine Fontina from the Aosta Valley.
• If the fondue becomes too thick, thin with a little warm milk.
• Serve with boiled potatoes or cured meats as an alternative to bread.

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