Italian Fontina fondue

    10 min

    This is an ancient recipe for Fondue from the Val d'Aosta in Italy. It is not complicated but you do need good PDO Fontina cheese, and it's important to stick closely to the timings and method!


    Essex, England, UK
    1 person made this

    Serves: 4 

    • 450g Fontina cheese
    • 1 tablespoon plain flour
    • 180ml milk
    • 4 egg yolks, lightly beaten

    Prep:10min  ›  Ready in:10min 

    1. Dice the 450g of Fontina at room temperature and place in a saucepan with the flour and milk. Stir well with a wooden spoon. Mix together and leave to rest.
    2. Cook the mixture over low heat, stirring continuously with a wooden spoon; heat through, but make sure it doesn't boil.
    3. When the Fontina has melted, remove the pan from the heat and add the 4 egg yolks; whisk well.
    4. Put the pan on the heat again and continue stirring until steaming but not boiling.
    5. Serve with diced, chargrilled bread or croutons.

    See it on my blog

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