Fonduta Valdostana: The Valle d'Aosta Fondue Recipe

Cheesy fondue from the northern region of Valle d'Aosta is a cousin to Swiss fondue, but it includes no wine or garlic. Instead, fonduta valdostana is made extra rich with egg yolks and the ultra-melty regional star, Fontina. Serve it with bread cubes and lightly steamed vegetables, or pour it over cooked vegetables like a sauce. The ultimate, decadent one-pot meal.

Ingredients for 4 people

• 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)

How to make Fonduta Valdostana

1. Remove the rind from the cheese and thinly slice the cheese. Place it in a bowl and pour the milk over it. 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, then reduce the heat to a brisk simmer and set the top over the 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.
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. Whisk until the milk is heated through and the mixture is very smooth, about 10 minutes more. Taste and season with salt.
5. Transfer to a warmed fondue pot set over a flame to serve. Top with the truffle shavings or puree, if desired, and serve with the toasted bread.

Tips

Keep whisking

At first the cheese and butter mixture will look gloppy. Just keep whisking.

Adding the milk

You may not need all of the reserved milk.