Italian Cheese Fondue: The Pride of Valle d’Aosta…
Let’s meet for a cheese party is a now widespread code phrase that opens up gluttonous horizons with a large parterre of enthusiasts. Having cleared out the time when “cheese” was mortified in sad choices, behind it the days of its condemnation in the name of cholesterol, today cheese has become a true protagonist of our eating habits.
Ingredients:
- 500g (1 lb 2 oz) Fontina cheese
- 300ml (1 1/4 cups) milk
- 5 egg yolks
- 50g (3 1/2 tablespoons) unsalted butter
How to prepare Italian Cheese Fondue:
- To make it, it is essential to start with the Fontina marinated with a lot of milk for at least one night (it is important to cut the cheese into thin slices).
- The second step is to work the Fontina, egg yolks and butter in a bain-marie, stirring continuously with a wooden spoon.
- At first a stringy mass will form, but do not be dismayed, because after a while the whole thing will melt into a magnificent creamy, thick unicum.
- The dish is ready.
- If desired, freshly ground black pepper can be added.
Bon Appétit!
