Aosta Valley Cheese Fondue

Name: Aosta Valley Cheese Fondue
Prep time: 140 min
Cook time: 30 min
Total time: 170 min
Yield: 4
Ingredients: Fontina cheese 0.9 lb; Whole milk 1.67 cups; Egg yolks (of medium eggs) 4; Butter 2 tbsp; Black pepper to taste

it de fr es br

522.7

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 522.7
Carbohydrates g 7
of which sugars g 5.8
Protein g 30.6
Fats g 41.3
of which saturated fat g 21.5
Fiber g 342
Cholesterol mg 0.3
Sodium mg 369.5

Difficulty: Easy
Prep time: 2 h 20 min
Cook time: 30 min
Serving: 4
Cost: Low
Note + 1 night of resting the fontina in milk

PRESENTATION

Fonduta alla valdostana is a classic treat you’ll find on alpine tables, known for its melty, creamy charm that brings people together in Valle d’Aosta. And you know what? This region in northwest Italy takes pride in its Italian cheese fondue, made exclusively with Fontina Valdostana DOP. The cheese is key here—rich and tender when heated, with a smooth texture that really sets it apart from other fondues in Switzerland or France. Some places, like Piemonte or Savoia, might swap in Reblochon or Parmigiano, but Valle d’Aosta's version sticks to the genuine article: that famous local fontina. There's ongoing debate about the dish's origins; some say it’s inspired by Swiss traditions, while others trace it back to the royal kitchens in Turin. Even culinary legends like Pellegrino Artusi and Giovanni Vialardi wrote about it, calling it “cicimperio”—which is great—adding a touch of history and warmth to every bite. For real, in Valle d’Aosta, nothing beats a fonduta alla valdostana on a chilly evening. It’s simple yet luxurious—all that gooey cheese, often with a touch of egg yolk or cream, comes together in a way that's both rustic and a bit fancy. People serve it as an easy fondue recipe for a starter or let it shine at the table, surrounded by crusty bread or roasted vegetables. The Fontina fondue recipe isn’t just about taste; it’s about sharing something special from this unique alpine region, where food traditions run deep. While Piemonte and other places across the border have their own versions, Valle d’Aosta’s main fondue remains rich and golden, with a finish that makes every bite a real treat. For anyone who loves authentic Italian cooking and regional Italian dishes, this traditional Italian fondue really really captures the spirit of Alpine cuisine. Whether you're enjoying it at home or in a cozy mountain restaurant, this dish offers a taste of Italy's alpine heart. Pretty much perfect for anyone looking to experience genuine Italian flavors. The fonduta alla valdostana is more than just a meal—it's a piece of culinary heritage, inviting you to savor each bite.

How to prepare Aosta Valley Cheese Fondue

To prepare the Aosta Valley fondue, first remove the outer crust of the fontina 1, then slice it thinly 2. Transfer the cheese to a rectangular baking dish and pour the milk over it 3.

Cover with plastic wrap 4 and leave in the fridge overnight. After the resting time in the fridge, drain the cheese from the milk using a sieve 5 and set the milk aside. In a double boiler, place the drained cheese. Melt the cheese over medium heat, stirring with a wooden spoon 6.

At first, you will see a mass, then little by little it will melt and become more fluid. At this point, add the egg yolks one at a time 7, and keep stirring continuously. Also incorporate the cold butter 8 and continue to stir. Pepper the Aosta Valley fondue to taste 9 and stir again.

At this point, pour about 1/2 cup of the reserved milk 10, adjusting the dose based on the consistency of the fondue, which should be neither too liquid nor too thick. In total, cooking will take about 30 minutes. Once ready, pour the fondue into the typical fondue and bourguignonne pot 11, with a burner underneath to keep the fondue warm and preserve its fluid consistency, sprinkle with pepper and serve the Aosta Valley fondue immediately 12.

Storage

It is recommended to consume the fondue immediately; if there are leftovers, store them in the fridge and reheat before serving. Freezing is not recommended.