Recipe Fonduta Valdostana


  • 1 1/3 pounds (600 g) Fontina
  • 1/4 cup unsalted butter, softened
  • Six egg yolks
  • 1 1/2 cups milk

How to make the Fonduta valdostana:

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 to the fonduta (fondue).

Divy the fonduta up into 6 previously heated bowls and serve with toasted bread.

Serves 6

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
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at