Fontina fondue recipe
Some history
Fontina is an Italian cheese from the Valle d'Aoste, on the other side of Mont-Blanc. It is made using milk from Valdostana cows, fed on green feed in the summer and local hay in the winter. This semi-soft cheese has been subject to a Protected Designation of Origin since 1996.
Ingredients
- 400g Fontina
- 7 egg yolks
- 250ml milk
- 150g butter
- 4 slices bread
- 1 bunch thyme
- 20g parmesan
- salt, pepper
Preparation
Dice the cheese, place in a bowl and cover with the cold milk.
Allow to stand for 1 hour.
Place the bowl in a double boiler to heat.
Add 3 egg yolks and 50g butter.
Stir, season lightly with salt and generously with pepper.
Cut up the sliced bread to make croutons.
Cook the little croutons on a low heat in 100g butter.
As they brown, add the chopped thyme and the parmesan, then drain.
When presenting, put the Fontina fondue in the dish, then add the croutons plus 1 egg yolk.
If you wish, you can top the dish with a little grated Alba truffle before serving.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.