Fonduta alla Valdostana – Valle d'Aosta-style fondue


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We tend to think of fondue as a very Swiss thing, but in the mountains of Valle d'Aosta, fonduta reigns supreme. Made with the famous local cheese Fontina, the valley's take on fondue is simple but incredibly delicious. Traditionally it is served with nothing more than bread for dipping, but other ingredients such as potatoes, steamed green vegetables and even pickles pair beautifully with the rich cheese sauce.

If you can't find Fontina, you can use another northern Italian cheese (such as Taleggio or Toma) or alpine cheeses such as Emmental – although this does mean the dish loses its unique Aostan flavour.




  • 200g of fontina cheese, rind discarded and cubed
  • 1 tbsp of plain flour
  • 130ml of whole milk
  • 2 egg yolks
  • freshly ground white pepper
  • sea salt
  • white truffle, or white truffle oil (optional)
  • bread, cubed, for dipping
Place the cheese in a fondue pot with the flour and slowly heat until melted
Pour in the milk and stir until there are no lumps
Add the egg yolks and quickly stir in to combine. It's important the fondue isn't simmering ferociously at this point, as this will cause the eggs to scramble
Taste and season with salt, pepper and some truffle (if using). Keep warm and dip pieces of bread into the cheese sauce
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