Ingredients
- 1/2 lb Fontina Valle d’Aosta cheese, cut into 1-inch cubes
- 2 cup whole milk
- 4 freshly cracked black pepper
- 8 oz egg yolks, beaten
- white truffle butter, at room temperature
- bread, cubed, for dipping
Directions
Place the fontina and half the milk in a double boiler or a large bowl set over a pot of boiling water. When the cheese begins to melt, add a few grindings of black pepper.
Stir gently with a wooden spoon for 12 to 15 minutes, or until the cheese is completely melted. Add the egg yolks and the butter and stir to combine.
Meanwhile, gently warm the remaining cup of milk in another saucepan. Slowly add the warm milk to the fonduta and stir well until smooth.
Pour into a large fondue pot or divide among individual fondue pots and serve hot with skewers of bread cubes.
Wine Pairings: White wine: bright, earthy whites such as Vinho Verde, Rousanne, Côte du Rhone Blanc, American Grenache Blanc Red wine: Pinot Noir (especially soft styles from Oregon), Sangiovese Other: Rosé
Recipe courtesy of The Cheesemonger's Kitchen by Chester Hastings/Chronicle Books, 2011.
