Valle d'Aosta Fonduta
 
 
Author:
Recipe type: appetizer, entree
Cuisine: Italian Alps
Serves: 4-6
Ingredients
  • 12 -16 ounces fontina cheese, rind removed and diced
  • 2 cups whole milk
  • 1 loaf of country style Italian white bread, cut into chunks
  • 3 tablespoons unsalted butter
  • 4 egg yolks
  • sea salt
  • white pepper
  • white truffles (optional)
Instructions
  1. Soak the fontina cheese in the milk for a minimum of three hours or overnight. Separate cheese from milk and reserve milk. Place cheese in top portion of the double boiler and set aside.
  2. Preheat oven to 350. Toast chunks of bread about 12 minutes turning one time.
  3. Place water in bottom portion of double boiler and bring to a rolling boil. Add the top portion of the double boiler with the cheese to the double boiler. Add butter to the cheese and continually whisk until cheese is melted about 8-10 minutes. Reduce heat.
  4. Add each egg yolk separately and whisk continually to mix until each yolk is incorporated. Gradually add reserved milk to thin out mixture. You may not need to add all the milk. Season with white pepper and sea salt.
  5. Pour mixture into fondue pot and keep warm. Serve with Vegetables, toasted bread.
Recipe by Tout va bien! (tm) at https://christymajors.com/italianfwt-valle-daosta-fonduta-wine/