Cheese Fondue is a typical dish of Italian cuisine, originating from the Aosta Valley region. It is a creamy melted cheese dish, perfect for accompanying croutons or vegetables.
Cut the cheese into very thin slices and put it in a bowl
Add enough milk to cover it and let it rest for four or five hours
Break the eggs, discard the egg whites and keep the yolks each in half a shell
Melt the butter in a heavy-bottomed rounded saucepan, add the flour, mix and after one minute take it off the heat and add the fontina and the milk
Place the saucepan in a hot water bath and start mixing with a whisk, keeping the water at a gentle boil
Stir continuously and when the cheese is completely melted and becomes a stretchy mixture add the yolks one at a time, not adding the next until the previous one has been incorporated
Pentola
Fornello
Ciotola
Frusta
Italy
| Energy (kcal) | 269.08 |
| Carbohydrates (g) | 3.08 |
| of which Sugars (g) | 2.15 |
| Fat (g) | 21.74 |
| of which Saturates (g) | 13.69 |
| Protein (g) | 15.39 |
| Fiber (g) | 0.02 |
| Sale (g) | 0.88 |
