Fonduta Valdostana

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Fonduta Valdostana

Fonduta Valdostana

Ingredients – Serves 4-6

  • 400g of fontina cheese
  • 40g of butter
  • 4 egg yolks
  • 200ml of whole milk
  • White truffle (optional)
  • Salt and pepper to taste
  • Slices of toasted bread


Remove the crust from the fontina, cut it into thin slices and put them into a bowl. Set aside.

Pour in the milk indicated (or even more because the liquid must cover the cheese) and let it rest for an hour. Without draining it too much, withdraw the fontina from the milk and transfer it to a thick-bottomed saucepan. Add the cold butter into small pieces.

Place the container in a bain-marie and, still stirring, let the cheese melt. First, a compact mass is formed which will then slowly dissolve. When the mixture has reached a creamy consistency, stir in one yolk at a time, stirring quickly, then leave it again in a water bath for 2-3 minutes so that the mixture acquires its typical velvety appearance (at this point decide if, for a more correct consistency, it is appropriate to add a little milk from the soaking).

Check the salt and season with a pinch of pepper.

Remove from the heat, pour the fondue into bowls kept warm, sprinkle the surface with thin slices of truffle and serve with slices of toasted bread, better if kept warm wrapped in a napkin.

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