{"id":7667,"date":"2022-12-01T00:00:00","date_gmt":"2022-12-01T00:00:00","guid":{"rendered":"http:\/\/localhost:8080\/fontina-fonduta-valle-daosta-style\/"},"modified":"2026-05-20T10:11:38","modified_gmt":"2026-05-20T10:11:38","slug":"fontina-fonduta-valle-daosta-style","status":"publish","type":"post","link":"https:\/\/hello2.customcode.it\/en\/fontina-fonduta-valle-daosta-style\/","title":{"rendered":"Fontina Fonduta"},"content":{"rendered":"
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Going on holiday<\/strong> in the Aosta Valley is not just about skiing<\/strong>, snow<\/strong>, relaxatio<\/strong>n, and fun- it<\/strong> is also about excellent cuisine and unique flavors<\/strong>\u2026 let’s discover Valdostana Fontina Fonduta<\/strong>!<\/span><\/p>\n

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Recipes and advice for enjoying a perfect valdostana fontina fonduta <\/h2>\n
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What is fontina fonduta?<\/h4>\n

Valdostana fontina fonduta is a very simple dish<\/strong> made up of melted cheeses<\/strong> served in a particular pot called a caquelon, where the diners directly draw<\/strong> the cheese with a ladle.<\/p>\n

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Taste fontina fonduta with our exclusive in house chef service<\/a><\/div>\n


The foundation of the Valdostana fonduta is undoubtedly fontina<\/a>, one of the 26 best kinds of cheese<\/strong> in the world! To make a perfect Valdostana Fontina Fonduta, Gruy\u00e8re, Cheddar, Camembert, and Emmental are generally added, but the combinations can be multiple<\/strong> based on tastes and the region.
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What goes with the fontina fonduta?<\/span><\/h4>\n

Fontina fonduta is a versatile dish<\/strong> and depending on the foods it is paired with, it can become an impressive appetizer<\/strong>, main course<\/strong>, or even a complete meal<\/strong>. <\/p>\n

It is served in the typical caquelon and placed on a small stove which ensures the perfect temperature<\/strong> throughout the meal. The alternative to the caquelon is ceramic terrines which keep the heat longer.<\/span>\u00a0<\/span><\/p>\n

Fontina fonduta is generally served with:\u00a0<\/p>\n

Bread<\/p>\n

<\/strong><\/h5>\n

It is the most classic food<\/strong> to accompany fontina fonduta and the ideal is to cut <\/strong>the bread into cubes<\/strong>. You can choose to use a single type of bread or serve different types.
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Potatoes<\/p>\n

<\/strong><\/h5>\n

This is also a good accompaniment for fontina fonduta. Take small potatoes<\/strong> to cut and serve them with the skin<\/strong> which enhances<\/strong> the taste of the cheese.
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Pickled vegetables<\/p>\n

<\/strong><\/h5>\n

They facilitate digestion<\/strong> and cleanse the mouth<\/strong>. The classics such as carrots, onions, or celery are the most used, but any other type of vegetable is an excellent alternative.<\/span><\/p>\n

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Dried fruit<\/p>\n

<\/strong><\/h5>\n

It is a highly sought-after combination<\/strong> that goes very well with fontina fonduta. Be careful not to immerse<\/strong> the dried fruit in the pot but instead serve it in small cones<\/strong> or small bowls<\/strong> on which to pour the fontina fonduta.
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Steamed vegetables<\/p>\n

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A widely used combination, but the vegetables must not be too soft, so it is preferable to roast <\/strong>them rather than boil them.<\/span><\/p>\n

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The wine<\/strong> to pair with fontina fonduta must be red <\/strong>and with a good structur<\/strong>e. Pinot Noir is a very interesting combination but also Merlot, Chardonnay, or Cabernet Sauvignon is fine.
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Fontina fonduta recipes<\/strong><\/p>\n

Valdostana Fontina Fonduta<\/h4>\n

<\/span><\/em>
Ingredients<\/span><\/p>\n

<\/em><\/span><\/p>\n

400 g of fontina<\/span><\/p>\n

40 g of butter<\/span><\/p>\n

4 egg yolks<\/span><\/p>\n

200 ml of milk<\/span><\/p>\n

Salt<\/span><\/p>\n

White pepper<\/span><\/p>\n

Slices of black bread<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Method<\/em><\/span><\/p>\n

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First, remove the rind from the fontina cheese, cut<\/strong> it into thin slices, and put them in a bowl<\/strong>. Pour in the milk (the liquid must cover the cheese), and let it rest<\/strong> for an hour. <\/span>Remove the fontina cheese from the milk and transfer it to a thick-bottomed saucepan<\/strong>.<\/p>\n

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Add the cold butter<\/strong> which is cut into pieces. Place the container in a double boiler and, while stirring constantly, let the cheese melt<\/strong>. At first, a compact mass is formed which will then slowly melt<\/strong>.<\/p>\n

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When the mixture has reached a creamy consistency<\/strong>, add one egg yolk<\/strong> at a time, stirring quickly. Leave it again in the double boiler for 2-3 minutes so that the mixture acquires its typical velvety appearance<\/strong>. At this point, you can decide whether to add a little milk<\/strong> from the soak to get more of the right consistency. <\/span>Add some salt <\/strong>and season with just a pinch of pepper<\/strong>.<\/p>\n

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Remove and pour the fondue into warm bowls<\/strong> and serve with slices of toasted black bread<\/strong> on the side. It\u2019s better if the bread is kept warm and wrapped in a napkin.<\/span>\u00a0<\/span><\/p>\n

Risotto with fontina fonduta
<\/span><\/strong><\/h4>\n

Ingredients<\/span><\/p>\n

<\/em><\/p>\n

180 g of Rice<\/p>\n

150 g of fontina cheese<\/span><\/p>\n

100 ml of whole milk<\/span><\/p>\n

150 ml of dry white wine<\/span><\/p>\n

600 ml of vegetable broth<\/span><\/p>\n

1 shallot<\/span><\/p>\n

2 tablespoons of extra virgin olive oil<\/span><\/p>\n

30 g of butter<\/span><\/p>\n

30 g of grated Parmesan<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Method<\/span><\/p>\n

<\/em><\/p>\n

Finely chop the shallot and brown it in a pan. <\/span>Toast the rice<\/strong> and blend it with 150 ml of white wine and add 2 chopped sage leaves. <\/span>Cook the rice <\/strong>over medium heat by adding 2 ladles of broth and stirring occasionally. Add salt<\/strong> and pepper<\/strong> to taste, and continue adding broth ladles until the rice has reached the desired consistency<\/strong>.<\/p>\n

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In the meantime, prepare the fondue<\/strong> by cutting the fontina cheese into chunks and melting it in a saucepan together with the milk. Once the rice is ready, add the fondue and mix well.<\/p>\n

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Remove the rice from the heat and mix it with the butter <\/strong>and grated Parmesan <\/strong>and then serve your risotto with fondue on plates.<\/span>\u00a0<\/span><\/p>\n

Polenta with Valdostana Fonduta
<\/h4>\n

Ingredients<\/span><\/p>\n

<\/em><\/p>\n

1 L milk<\/p>\n

500 g cornmeal<\/span><\/p>\n

400g fontina<\/span><\/p>\n

1 egg yolk<\/span><\/p>\n

Extra virgin olive oil<\/span><\/p>\n

Salt<\/span><\/p>\n

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Method<\/span><\/p>\n

<\/em><\/p>\n

Prepare the polenta<\/strong>: Add the flour<\/strong> little by little to 1.5 liters of boiling, slightly salted water. Add a spoonful of oil<\/strong> and mix from time to time with a whisk, cooking the polenta<\/strong> for 40-45 minutes. Then pour it into a bowl and let it rest<\/strong> for 30 minutes.<\/p>\n

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For the fontina fonduta<\/strong>: cut the cheese into small pieces <\/strong>and add them to the milk. After 30 minutes of rest, bring to a double boiler and melt the cheese<\/strong>. Blend the fondue with a mixer. With the heat off, mix in the egg yolk. Pour the polenta out onto a plate and cover it<\/strong> with the hot fondue<\/strong>. Serve it right away.<\/span><\/p>\n

Tagliatelle with fondue and walnuts<\/span><\/h4>\n

<\/span><\/strong><\/p>\n

Ingredients<\/span><\/p>\n

<\/em><\/p>\n

250 g egg pasta<\/span><\/p>\n

2 egg yolks<\/span><\/p>\n

100 ml of fresh cream<\/span><\/p>\n

30g butter<\/span><\/p>\n

200 g fontina cheese<\/span><\/p>\n

400 ml whole milk<\/span><\/p>\n

Nutmeg to taste<\/span><\/p>\n

50 g walnut kernels<\/span><\/p>\n

20 g Parmesan<\/span><\/p>\n

Pepper to taste<\/span><\/p>\n

Salt to taste <\/span><\/p>\n

\u00a0<\/span><\/p>\n

Method<\/span><\/p>\n

<\/em><\/p>\n

Pour 400 ml of milk<\/strong> into a saucepan and slowly bring it to a boil<\/strong>. Meanwhile, roughly chop 200 g of fontina<\/strong> cheese and add<\/strong> it to the boiling milk<\/strong> with 30 g of butter. Season with a pinch of salt, a grind of pepper, and a grating of nutmeg.<\/p>\n

<\/span><\/p>\n

Stir the mixture until the cheese has melted <\/strong>into the milk and then add 2 egg yolks<\/strong> one at a time while continuing to mix. Add 20 g of Parmesan<\/strong>, and 100 ml of cream and continue cooking <\/strong>over very low heat until a homogeneous<\/strong> fondue forms.<\/p>\n

<\/span><\/p>\n

Boil 250 g of tagliatelle<\/strong> in boiling salted water, drain them once they\u2019ve reached al dente<\/strong>, and divide them into 4 plates. Season with the fondue<\/strong>, sprinkle them with 50 g of chopped walnuts<\/strong>, flavor them with freshly ground pepper<\/strong>, and serve immediately.<\/span><\/p>\n

\u00a0<\/span><\/p>\n<\/p><\/div>\n<\/p><\/div>\n

<\/div>\n<\/article>\n","protected":false},"excerpt":{"rendered":"

How to best enjoy the typical Valdostan fontina fondue: curiosities and recipes to best serve this simple but tasty dish! Discover how to do it by reading on<\/p>\n","protected":false},"author":1,"featured_media":7529,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria"],"acf":[],"yoast_head":"\nFontina Fonduta - Hello Chalet<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fontina Fonduta - Hello Chalet\" \/>\n<meta property=\"og:description\" content=\"How to best enjoy the typical Valdostan fontina fondue: curiosities and recipes to best serve this simple but tasty dish! 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