Traditional Val d'Aosta Fontina Fondue Recipe
The traditional Fontina cheese fondue is a delightful creamy sauce made with cheese softened in milk and enriched with egg yolks. Perfect as an appetizer or main course for winter evenings, to be enjoyed with toasted bread or fresh vegetables. Bon appétit!
Ingredients
- 300 g Fontina Cheese from Val d'Aosta
- to taste Milk
- 20 g Butter
- 3 Egg Yolk
Instructions
- Start by cutting the Fontina cheese into small cubes and soaking them in milk for at least 2 hours to soften.
- Melt the butter in a saucepan over medium-low heat.
- Drain the cheese cubes from the milk, retaining some of the liquid.
- Add the cheese cubes to the saucepan with the melted butter and a splash of the reserved milk.
- Stir constantly with a spatula or wooden spoon until the cheese is completely melted and elastic strands form when lifting the spoon.
- Reduce the heat to a minimum and quickly incorporate the egg yolks one at a time, continuing to stir to obtain a creamy and slightly dense sauce.
Notes
For an original touch, add a sprinkle of freshly ground black pepper and a pinch of grated nutmeg to the fondue to further enhance the cheese flavors.