Authentic Italian Fondue Recipe (Fonduta alla Valdostana)

Name: Authentic Italian Fondue Recipe (Fonduta alla Valdostana)
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 4 serving
Ingredients: 400 g cheese; 50 g unsalted butter; 250 ml milk; 4 egg yolks; black pepper; bread

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 50 mins
Servings
4
Calories
507 kcal
Course
Main Course
Cuisine
Italian

Authentic Italian Fondue Recipe (Fonduta alla Valdostana)

Iris Warren

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Italian fondue recipe is a comforting and flavorful dish made with just four simple ingredients: cheese, milk, butter, and eggs. This traditional recipe from northern Italy captures the heart of Italian cuisine with its rich, creamy texture and authentic flavors.This dish originates from the Aosta Valley, a picturesque region in the Italian Alps, and features one of Italy’s most famous cheeses: Fontina cheese. Known for its smooth, melt-in-your-mouth quality, Fontina is the star ingredient that gives this dish its unique and irresistible flavor.

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Ingredients

Servings

400 g cheese - 14 oz, Fontina
50 g unsalted butter - 1.8 oz
250 ml milk - 1 cup, whole
4 egg yolks - medium
black pepper - ground, optional
bread - cut into pieces and toasted

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Instructions

Prepare the Fontina Cheese

Start by removing the rind from the Fontina cheese, as this part isn’t suitable for the fondue. Once the rind is removed, slice the cheese into thin pieces.
Place the sliced Fontina cheese in a bowl and pour the milk over it, making sure the cheese is completely covered. Cover the bowl with plastic wrap and refrigerate it for at least 2 hours.

Cook the Italian Fondue

After the soaking time, pour the milk and cheese into a double boiler pot. Cook over medium heat while stirring continuously with a whisk for about 5 minutes. At first, the cheese will clump together into a single block, which is completely normal. Keep stirring, and the cheese will gradually melt and become smoother and more fluid.
Once the cheese starts to melt, add the egg yolks one at a time. Stir well after each addition to fully incorporate them into the mixture.
Then, add the cold butter and continue stirring with the whisk. Make sure everything is evenly combined.
Cook the mixture over medium heat for about 20–25 minutes. Stir frequently with a wooden spoon to prevent sticking.

How to Serve

Cut bread into bite-sized pieces. You can use homemade bread, a loaf, or even sandwich bread. Toast the bread pieces in the oven at 180°C (350°F) for a few minutes to make crispy croutons.
Once the fondue is ready, transfer it to an electric fondue pot or one with a small stove underneath. This will keep the fondue warm and maintain its creamy, fluid consistency.
Sprinkle the surface with freshly ground black pepper for extra flavor. Serve immediately with your toasted bread croutons for dipping.

Notes

If you’re not planning to cook the fondue the same day, you can let the cheese soak in the milk overnight. Soaking the cheese allows the milk to absorb its flavor and helps the cheese melt into a smoother, creamier mixture when cooked.
Make sure the water in the double boiler does not boil, as overheating can ruin the texture.
The fondue should have a creamy consistency, similar to béchamel sauce—not too thick or firm.
If it seems too thick, add a small amount of milk to adjust the texture.
Near the end of cooking, taste the fondue. If you feel it’s lacking in flavor, add a pinch of fine salt. Usually, this won’t be necessary because Fontina cheese is naturally salty and savory.
Serve the cheese fondue immediately while it's warm and creamy. If you have any leftovers, store them in the refrigerator for up to 2–3 days. Reheat gently before serving.
Do not freeze the fondue, as freezing will affect its texture and flavor.
If you’re not planning to cook the fondue the same day, you can let the cheese soak in the milk overnight. Soaking the cheese allows the milk to absorb its flavor and helps the cheese melt into a smoother, creamier mixture when cooked.
Make sure the water in the double boiler does not boil, as overheating can ruin the texture.
The fondue should have a creamy consistency, similar to béchamel sauce—not too thick or firm.
If it seems too thick, add a small amount of milk to adjust the texture.
Near the end of cooking, taste the fondue. If you feel it’s lacking in flavor, add a pinch of fine salt. Usually, this won’t be necessary because Fontina cheese is naturally salty and savory.
Bread croutons: The most traditional way in Italy, dipped with a fork.
Boiled potatoes and grilled vegetables: Perfect with courgettes, peppers, or aubergines.
As a sauce: Pour hot fondue over meat for a rich topping.
With polenta: A classic pairing in mountain resorts and ski areas.
With fruit: Pairs beautifully with pears or grapes for a sweet-savory combination.
Gourmet touch: Add truffle flakes for an elevated flavor.

Nutrition Information

Show Details

Serving 100g Calories 507kcal (25%) Carbohydrates 4g (1%) Protein 30g (60%) Fat 42g (65%) Saturated Fat 25g (125%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 336mg (112%) Sodium 535mg (22%) Potassium 119mg (3%) Sugar 3g (6%) Vitamin A 676IU (14%) Calcium 820mg (82%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 507 kcal

% Daily Value*

Serving	100g
Calories	507kcal	25%
Carbohydrates	4g	1%
Protein	30g	60%
Fat	42g	65%
Saturated Fat	25g	125%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.4g	20%
Cholesterol	336mg	112%
Sodium	535mg	22%
Potassium	119mg	3%
Sugar	3g	6%
Vitamin A	676IU	14%
Calcium	820mg	82%
Iron	0.5mg	3%