Authentic Italian Fondue Recipe (Fonduta alla Valdostana)

Method9 steps · about 2 hr 50 min

1. 1

   Step 1: Remove the rind from the Fontina and slice the cheese thinly. Put all the slices in a bowl that allows the measured milk to cover them.

   Uses 400 g Fontina cheese; remove the rind and slice thinly in step 1

2. 2

   Step 2: Pour all 250 ml whole milk over the sliced Fontina. Cover and refrigerate for at least two hours; overnight soaking is also suitable.

   Initial cheese soaking: at least 2 hours · 120 minUses All prepared Fontina slices · 250 ml whole milk for soaking the cheese

3. 3

   Step 3: Put water in the lower double-boiler pot without letting it touch the upper bowl. Heat gently so the water stays below a boil. Put all the soaked cheese and its milk in the upper bowl and whisk continuously for about five minutes, until the clumps begin to melt and the mixture becomes fluid.

   Uses All soaked cheese and all its milk · Water for the lower double-boiler pot, as needed

4. 4

   Step 4: Separate four medium eggs, reserving the whites for another use. Whisk the four yolks into the warm cheese mixture one at a time, incorporating each before adding the next.

   Uses All warmed cheese and milk · 4 medium egg yolks

5. 5

   Step 5: Add all 50 g cold unsalted butter to the same mixture and whisk until evenly combined.

   Uses All cheese, milk and yolks · 50 g cold unsalted butter

6. 6

   Step 6: Cook gently in the double boiler for twenty to twenty-five minutes, stirring frequently with a wooden spoon. Keep the lower water below boiling. The egg-containing fondue should reach 71°C / 160°F and remain creamy and fluid, like béchamel. If too thick, stir in a small amount of the separate extra milk. Taste and add the optional pinch of fine salt only if needed.

   Uses All combined fondue · A small amount of additional whole milk, only if needed to thin the fondue · A pinch of fine salt only if needed after tasting

7. 7

   Step 7: While the fondue finishes, cut the bread into bite-sized pieces. Toast at 180°C / 350°F for a few minutes until crisp, watching the bread rather than relying on an unspecified time.

   Uses Bread for dipping, cut and toasted in step 7; as desired

8. 8

   Step 8: Transfer the cooked fondue to a fondue pot over gentle heat, keeping it warm and fluid for serving.

   Uses All cooked fondue

9. 9

   Step 9: Add freshly ground black pepper if wanted. Serve the warm fondue immediately with the toasted bread for dipping, sharing it among four portions.

   Uses All fondue in the serving pot · All prepared croutons · Ground black pepper to finish, optional