· 1 1/3 pounds (600 g) Fontina
· 1/4 cup unsalted butter, softened
· 6 egg yolks
· 1 1/2 cups milk
How to make the Fonduta Valdostana:
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.
Recipe courtesy of Enrico Massetti