You’ll love Italy’s take on luscious fondue called “Fonduta”. Traditionally made with just imported Fontina cheese, milk, butter and egg yolks this dish hails from Piedmont in the north west corner of Italy bordering the Alps. Fonduta gets all its rich, lightly sweet, buttery, nutty flavor from Fontina, a semisoft cow’s cheese produced in the Valle d’Aosta.
|1 lb imported Fontina cheese, additional as needed|
|3/4 cup milk|
|4 TB unsalted butter|
|4 eggs yolks|
|Bread slices or cubes and crudite for dipping|