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Ingredients
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- 1 1/3 pounds (600 g) Fontina
- 1/4 cup unsalted butter, softened
- 6 egg yolks
- 1 1/2 cups milk
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Characteristics
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Course |
FIRST
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Preparation time |
75 minutes
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Difficulty |
Easy |
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Serves |
6 |
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Region |
Aosta Valley
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Preparation
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How to make the fonduta (fundue): dice the fontina and put it in the upper half of a double boiler with the milk; season the
mixture with a pinch of salt and let it sit for about an hour. Then heat
it gently, stirring with a whip, until you obtain a dense, cheesy cream.
At this point incorporate the yolks, one at a time, and then the butter
to the fonduta (fundue).
Divy the fonduta up
into 6 previously heated bowls and serve with toasted bread. |
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Authentic Fontina Val d'Aosta
Features:
- One of the world's most famous cheeses
- Often imitated, never duplicated
- Full flavored with a grassy aftertaste
- Made from unpasteurized milk
- Imported from Aosta, Italy
Product Description
Fontina is the symbol of agriculture in Italy's tiny, French speaking Aosta Valley region. The cows
that produce the milk for Fontina Val d'Aosta graze on high-altitude Alpine
pastures dotted with wildflowers and native herbs. Fontina is a great
cooking cheese, as it melts evenly without losing any flavor. But it is best
noted for its value as a savory and fruity table cheese. Its slightly grassy
flavor embodies the taste of a true raw milk cheese. |
(c) 1997-2008 E. Massetti
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