Fonduta Valdostana

From Italy’s alpine Aosta Valley, fonduta valdostana is the region’s silky answer to fondue. Fontina melts gently with milk, then egg yolks and butter turn it lush for dipping toasted bread or potatoes.

Serves 4 · 70 min prep · 20 min cook

Estimate for one serving

• 315 cal
• 12g protein
• 24g carbs
• 8g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 1 lb Fontina cheese, dicedDairy
• 1 cup whole milkDairy
• 4 egg yolksDairy
• 2 tbsp butterDairy
• to taste white pepperSpices
• for serving toasted bread cubes or boiled potatoesBakery
• to finish white truffle or truffle oil (optional)Pantry

Instructions

1. 1Soak Fontina in milk for at least 1 hour (or overnight in the fridge).
2. 2Warm the cheese and milk gently in a double boiler, stirring until melted and smooth.
3. 3Off heat, whisk in egg yolks and butter until silky—do not scramble.
4. 4Season with white pepper. Keep warm over barely simmering water.
5. 5Serve with bread or potatoes; shave truffle over the top if using.