Fonduta Valdostana
Fonduta Valdostana is the quintessential winter dish: Fontina DOP cheese melted in milk and enriched with egg yolks and butter. Served with slices of black bread and, on festive occasions, with white truffle.
It's the dish that warms evenings at the foot of Mont Blanc.
Preparation
- 1
Cut the Fontina into small cubes and soak it in milk for at least 4 hours.
- 2
Transfer the Fontina and milk to a double boiler.
- 3
Heat while stirring until completely melted.
- 4
Add the egg yolks one at a time, stirring vigorously.
- 5
Add the butter and stir until you achieve a smooth cream.
- 6
Toast the black bread and cut it into cubes.
- 7
Serve the hot fonduta with croutons and white pepper.
Chef's Tips
Soaking the cheese in milk is essential for achieving the right creamy texture. Authentic Valle d'Aosta Fontina DOP is irreplaceable. Use a double boiler to prevent the cheese from becoming stringy.