Made in the Aosta Valley since the 12th century, with a fat content of 45%, Fontina cheese is very rich and creamy which gets nuttier with ageing. It’s a versatile cheese that can be used to make fondues and similar Italian dishes. Aged for 90 days, pale cream in colour and riddled with holes known as “eyes”. Unpasteurized cow’s milk,
Fonduta or fondue is a dish based on melted cheese typical of the Alpine areas between Italy, France and Switzerland. It is prepared with local cheeses typical of each area and therefore has different recipes and particularities. In Italy, fondue is a speciality typical of Val d'Aosta and upper Piedmont, prepared with fontina cheese. Excellent in the cold season, accompanied by polenta, croutons or vegetables.
· 400g of Fontina cheese
· 4 egg yolks
· 40g of butter
· 250ml of milk
· White pepper to taste
1. Remove the rind from the fontina cheese and cut it into thin slices. Put them in a bowl and cover with the milk. Let it rest for at least 4 hours. If you have more time available, all night.
2. Put a saucepan on the heat, add the butter and the fontina cheese mixed with the milk. Turn continuously with a whisk to prevent it from sticking to the bottom and always keep the heat low.
3. As soon as the cheese has melted in the milk, add the egg yolks, one at a time, and keep mixing. Remove from the heat when the Fontina has reached the right creaminess. A successful fondue shouldn't spin, but on the contrary be smooth and dense.
4. Pour the fondue into small terracotta bowls so that it stays hot during consumption and accompany it with croutons. Sprinkle with white pepper.
Raw Cow Milk, Salt, Rennet
Piemonte & Valle d'Aosta