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