Aosta Valley fonduta
Fontina, milk, egg yolks and butter
Aosta Valley fonduta is nothing like Savoyard fondue. There is no wine in it: it is a velvety cream of fontina, milk, butter and egg yolks.
Method
Dice the fontina and leave it to soak in milk for a few hours. Then melt it slowly in a bain-marie with the butter, stirring all the time. Once the cheese has melted, add the egg yolks one by one. The cream must thicken without ever boiling, or it will split.
How to serve it
It is served hot with toasted bread croutons. It is also poured over polenta, rice or potatoes. In season it is topped with shavings of white truffle.
Fontina comes first
The taste of the dish depends entirely on the cheese. It is made with PDO fontina, from the raw milk of Aosta Valley cows.
Main photo: fonduta served at the Old Grizzly restaurant. Personal photo by Marc Badjou.
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