Fonduta alla valdostana. – Fondue Aosta Valley style.

Fondue Aosta Valley style – Cooperativa Produttori Latte e Fontina


  • 400 g Fontina DOP
  • 30 g of butter
  • slices of fried bread
  • 4 egg yolks
  • 2 liters of milk
  • pepper

How to make Fondue Aosta Valley style

Remove the rind from 400 grams of Fontina and cut into thin slices. Place the Fontina in a tall and narrow container and cover it with milk for several hours, even overnight. At the moment of preparing the fondue, put in a saucepan the butter, the yolks, and the Fontina soaked in milk and cook in a bain-marie, stirring continuously with a wooden spoon. In the beginning, the Fontina will form a stringy block; then, it will gradually dilute with the milk and the egg until it becomes a smooth and thick cream.

For the fondue to be successful, it must not become stringy. Before salting, it is necessary to taste because Fontina is salty enough; then add a pinch of pepper and pour hot into bowls in which you placed slices of fried bread.
If you placed vol-au-vents, you could pour the fondue into those little containers made of puff pastry and eaten together with the wrapping. If you desire a smoother fondue, add the egg yolks at the end before serving, but stir vigorously. Mix everything; if it is too liquid, add a little starch flour.

Recipe by F. Mathiou

Regional Recipe from Aosta Valley

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
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He also publishes books on the Argentine tango dance.

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