Fonduta (Piedmontese Fondue)

  • Serves

    serves 4-6

Fontina cheese from the alpine reaches of the Valle d' Aosta, Italy's smallest region, is traditional for this dish, but fontal—in effect, non-appellation fontina—may be substituted.


  • 10 oz. Fontina or fontal, rind trimmed, cut into small dice
  • 1 cup milk
  • 4 tbsp. butter
  • 4 large egg yolks


Step 1

Put cheese and milk into a small bowl (add more milk if necessary to just cover cheese), cover, and set aside overnight.

Step 2

Bring water in the bottom half of a double boiler to a simmer over medium heat. Put butter into top half of double boiler. When it has melted, stir in cheese and milk until cheese has melted.

Step 3

Add egg yolks to cheese mixture one at a time, whisking constantly with a small whisk, until sauce is smooth, thick, and glossy, about 10 minutes. Pour the fonduta into a warm serving dish and serve immediately.

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