Entree: Italy – Aosta Valley – Fonduta alla Valdostana (Creamy melted Fontina cheese custard served warm, traditionally eaten with bread or boiled potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) Fontina Val d'Aosta cheese, grated
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 g) unsalted butter
- 3 large egg yolks
- 2 tbsp (30 ml) dry white wine
- 1/4 tsp (0.5 g) ground nutmeg
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tsp (3 g) cornstarch
- 1 small rustic loaf, sliced for dipping, about 16 oz (450 g) OR
- 1 lb (450 g) small boiled potatoes, peeled (optional accompaniment)

Instructions

1. Preheat oven to 350°F (175°C) if baking; alternatively prepare a fondue pot or double boiler for stovetop finishing.
2. In a small bowl, whisk together egg yolks and cornstarch until smooth; set aside.
3. In a medium saucepan over low heat, warm the milk, cream, butter, and white wine until steaming but not boiling.
4. Gradually add grated Fontina to the warm liquid, stirring constantly with a wooden spoon or whisk until the cheese melts into a smooth, thickened mixture.
5. Temper the egg yolk mixture by whisking in 2–3 tbsp (30–45 ml) of the hot cheese mixture until smooth, then slowly whisk the tempered yolks back into the pot; continue stirring over very low heat until fully combined and slightly thickened, about 1–2 minutes. Do not boil.
6. Season with nutmeg, salt, and pepper; taste and adjust seasoning.
7. To serve baked: pour the fonduta into a small buttered ovenproof dish and bake 8–10 minutes until slightly puffed and golden at the edges. To serve stovetop: transfer to a warmed fondue pot and keep over very low heat.
8. Serve immediately with sliced rustic bread and/or boiled potatoes for dipping; stir before each serving to keep creamy.