To prepare Fonduta you need excellent and well
matured DOP FONTINA, milk and fresh eggs. You have
to respect the preparation and cooking processes
otherwise the recipe doesn't turn out well.
As follows the traditional grandma's recipe for 4
• 400g DOP Fontina
• 30g butter
• 4 egg yolks
Remove the cheese rind and slice in thin pieces. Put
the Fontina in a high and small pot and pour over
the milk, leave it for some hours, also during the
whole night. Put in a stewpan the butter, the yolks
and the soaked Fontina and cook in bain-marie
stiring continuously with a wood spoon. In a first
time Fontina will become a stringy clump, afterwards
it will mix together with the eggs and the milk in
order to be thick and creamy. To have a good Fonduta
it doesn't have to be stringy. Taste the Fonduta
before adding salt, normally the Fontina is already
salted, pour when piping hot in bowls.
In order to diffuse and promote this unique
preparation the Milk and Fontina Cooperative
Producers has created this traditional Valdaostan
dish in practical tins ready to use.