Fonduta Valdostana

Name: Fonduta Valdostana
Prep time: 15 min
Cook time: 30 min
Total time: 240 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Fontina d'Aosta DOP; 250 ml whole milk; 3 yolks egg yolks; 30 g butter; 10 g white truffle (optional); 400 g toasted bread for dipping; 1 tsp black pepper

Valle d'Aosta · antipasto · serves 4 · 240 min total · medium

The Aosta Valley's answer to Swiss fondue — silkier, richer, made with Fontina DOP that comes only from Aosta cows.

Ingredients

400 g Fontina d'Aosta DOP
250 ml whole milk
3 yolks egg yolks
30 g butter
10 g white truffle (optional)
400 g toasted bread for dipping
1 tsp black pepper

Method

Cube the fontina, cover with milk, refrigerate at least 4 hours (overnight is better).
Set the bowl over a bain-marie. Melt slowly, never directly on heat.
When the cheese is melted, whisk in butter, then the yolks one by one. The mixture should become a thick, silky cream.
Season with pepper.
Serve at once with toasted bread. Shave truffle over the top for a feast.

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