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 persons:
• 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.