Fonduta, is as its name implies, a fontina cheese dish from northern Italy, especially the Piedmont and Val d’Aosta regions. It is typically served as part of an antipasto with slices of toasted bread and a glass of wine. Be sure to ask for Italian fontina, with its reddish brown rind to make sure you are buying the real thing.


  • 1lb fontina cheese, cut into bits
  • 1 cup milk
  • 2 tbsp melted butter
  • 4 egg yolks
  • toasted bread slices from one pound loaf


  1. Combine the cheese and milk in a medium size saucepan and allow to sit off the heat for 2 hours. Add the butter to the milk and cheese mixture.
  2. Cook the mixture over medium low heat, stirring with a whisk until the cheese is smooth. Raise the heat to medium high and whisking constantly, add the egg yolks one at a time making sure that each is well incorporated before adding another. The mixture should be very creamy.
  3. Pour the fonduta out into individual dishes and surround with slices of toasted bread.
  4. Cook’s Secret: soft cheeses like fontina are best cut with a serrated tomato knife, also called an angel food cake knife.

This recipe was featured on Season 19 - Episode 1924.

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