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Cheese fondue is a typical dish of Italian cuisine, originally from the Aosta Valley region. It is a creamy, stretchy melted cheese preparation, perfect to accompany croutons or vegetables.
Cut the cheese into very thin slices and place it in a bowl.
Add enough milk to cover it and let it rest for four or five hours.
Crack the eggs, discard the egg whites and keep the yolks, each in half of an eggshell.
Melt the butter in a small heavy-bottomed saucepan with a rounded base, add the flour, mix, and after a minute remove it from the heat and add the Fontina and the milk.
Place the saucepan in a hot bain-marie and begin stirring with a small whisk, keeping the water at a barely simmering boil.
Stir continuously and, when the cheese has completely melted into a stretchy mixture, add the yolks one at a time, not adding the next until the previous one has been fully incorporated.
Pot
Stove
Bowl
Whisk
Italia, Valle d'Aosta
| Energy (kcal) | 283.11 |
| Carbohydrates (g) | 3.17 |
| of which sugars (g) | 1.74 |
| Fat (g) | 23.02 |
| of which saturates (g) | 12.52 |
| Protein (g) | 15.52 |
| Fibre (g) | 0.03 |
| Salt (g) | 0.65 |
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