Name: Fonduta Valdostana (Valle d'Aosta Fondue)
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Ingredients: 12 ounces fontina cheese; 2 cups whole milk; 8 (1 1/2-inch-thick) slices country-style bread; 3 tbsp unsalted butter; 4 egg yolks; 4 fresh white truffle shavings or 1 tsp white truffle puree (optional)

The ultimate, decadent one-pot meal.

Cheesy fondue from the northern region of Valle d'Aosta is a cousin to Swiss fondue, but it doesn't include wine or garlic. Instead, it is made extra-rich with the addition of egg yolks and the ultra-melty regional star: Fontina. In addition to bread cubes, lightly steamed vegetables are often served on the side. Fonduta is also often poured over cooked vegetables as if it were a sauce. Learn more about this wonderful alpine region in our Discover Valle d'Aosta article, or read about the other delicious delicacies from this region with Tastes of Valle d'Aosta.

Difficulty

Easy

Serves

4 people

Preparation time

80 minutes

Cooking time

20 minutes

INGREDIENTS

12 ounces fontina cheese

2 cups whole milk

8 (1 1/2-inch-thick) slices country-style bread

3 tbsp unsalted butter

4 egg yolks

4 fresh white truffle shavings or 1 tsp white truffle puree (optional)

STEPS

1

Remove the rind from the cheese and thinly slice the cheese. Place the cheese in a bowl and pour the milk over the cheese. Refrigerate for at least 1 hour and up to 3 hours to infuse.

2

Preheat the oven to 350°F. Cut the bread into 1 1/2-inch cubes. Spread the cubes on a baking sheet and bake, turning once or twice, until golden, about 20 minutes. Set aside.

3

Place a fine-mesh strainer over a bowl and strain the cheese out of the milk, reserving the milk. Add the cheese to the top of a double boiler. Fill the bottom of the double boiler with water and bring to a boil. Reduce heat to a brisk simmer, then set the top of the double boiler over the boiling water. Add the butter to the cheese and cook, whisking constantly, until the cheese and butter have melted and are completely smooth, about 10 minutes. (At first the mixture will look gloppy — just keep whisking!)

4

Whisk in the egg yolks one at a time, whisking until smooth between additions. While whisking constantly, slowly add the reserved milk in a thin stream until the mixture is creamy and pourable. (You may not need all the milk.) Whisk until the milk is heated through and the mixture is very smooth, about 10 minutes more. Taste and season with salt. Transfer to a warmed fondue pot set over a flame to serve. Top with the truffle shavings or the puree, if desired, and serve with the toasted bread.