Fonduta

Fonduta is an Italian adaptation of Swiss fondue. Fonduta is comfort food for locals in Italy’s northwestern Piedmont region. Piedmont is renowned for red wines like Barbaresco, Barbera and Barolo. Traditionally, fonduta uses fontina cheese. However, a hard cheese like asiago works well, too. Versatile as a dip for bread cubes and crudités (raw seasonal vegetables served as appetizers), fonduta’s velvety texture is also great for pasta sauces and casseroles. Recipe Servings: Serves 4–6

Prep Time

20 minutes
+ 12 hours resting

Cook Time

20 minutes

Total Time

12 hours 40 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

8 oz (220 g) fontina, shredded
1 cup (240 ml) whole milk
1/4 cup (60 ml) melted butter
4 large egg yolks

Directions

Place cheese in a bowl and cover with milk. Add additional milk if it is needed to submerge the cheese.
Cover and refrigerate overnight.
Prepare a fondue server with a warmer.
Pour melted butter into the top pot of a double-boiler, with water simmering in the bottom pot.
Add the cheese-milk mixture, and whisk until the cheese is melted.
Briskly whisk in egg yolks, one at a time, to create a smooth sauce.
Pour into fondue server, which will help to keep sauce warm and thick.
Serve with bread cubes and crudités (uncooked pieces of cauliflower, broccoli, red pepper, snow peas).