Recipe Fonduta Coi Tartufi


  • 1 1/3 pounds (600 g) Fontina Valle d’Aosta
  • 1/4 cup unsalted butter, softened
  • 6 egg yolks
  • 4 ounces (100 g) fresh white truffles
  • 1 1/2 cups milk

How to make the Fonduta coi tartufi:

Dice the fontina and put it in the upper half of a double boiler with the milk; season the mixture with a pinch of salt and let it sit for about an hour. Then heat it gently, stirring with a whip, until you obtain a dense, cheesy cream.

At this point incorporate the yolks, one at a time, and then the butter.

Divvy the fonduta up into 6 previously heated bowls, sprinkle the shaved truffles over them, and serve  the fonduta con tartufi with toasted bread.

Serves 6