Remove the rind from the Fontina cheese and cut it into small cubes (about 1 cm). Place them in a bowl and cover with milk. Let the cheese soak at room temperature for at least 3 hours, ideally overnight. This step is crucial for the smooth consistency of the fonduta.
Fonduta
- Total time - 40 minutes
- Prep and soaking - 30 minutes
- Cooking - 10 minutes
- Servings: 4
- Country: Italy
Fonduta is one of the most revered and simple dishes from the Italian Alps. Its base is the cheese Fontina Valdostana, which has a mild but distinctive flavor. This cheese is traditionally cut into small pieces and soaked in milk, a crucial step to achieve the perfectly creamy consistency.
During preparation, the melted cheese is combined with egg yolks to create an emulsion that is incredibly smooth and rich. Fonduta is typically served in small ceramic pots, often with truffle for a luxurious touch.
Ingredients
- 400 g Fontina cheese (Valle d'Aosta)
- 200 ml whole milk
- 4 egg yolks
- 40 g butter
- salt
- freshly ground white pepper
For serving
- cubes of toasted bread
- boiled potatoes or broccoli
- truffle (optional)
Instructions
Preparation and Soaking
Cooking
Transfer the cheese and milk mixture to a pot suitable for a bain-marie. Over low heat, begin to gently warm the mixture. It is important not to overheat the cheese too quickly to prevent the fat from separating.
Stir the cheese constantly with a wooden spoon until it is completely melted and forms a homogeneous sauce. This will take about 10-15 minutes.
Remove the pot from the bain-marie and, while stirring constantly, whisk in the diced butter. Then, gradually add the egg yolks, one by one, and whisk them thoroughly into the sauce until it is completely creamy and glossy. Taste and season with salt and pepper as needed.
Serving
Immediately transfer the fonduta to a serving pot. Serve it warm with cubes of toasted bread, boiled potatoes, or blanched vegetables. For a more luxurious experience, you can garnish it with shavings of fresh truffle.