This is the Italian version of the famous French “fondue,” and is one of the special dishes of Turin. It is difficult to say whether the French originally got it from Italy, or vice versa, but in both countries it is considered a typical national dish, and the two versions are certainly different. In Turin they use a cheese very similar to Gruyère—“fontina”—which is slightly more oily.
The cacimperio is made with 6 ozs. of chopped cheese, previously soaked in milk for 2 hours, just over 3 ozs. of butter, the yolks of 4 eggs and a little milk. The butter is put in a saucepan, and when it begins to colour the cheese is added, with 2 tablespoons of the milk in which it has soaked. The mixture is stirred continuously, but should never boil, and when the cheese is completely dissolved, the saucepan is removed from the fire, and the yolks of eggs are mixed in. The saucepan is replaced on the fire, the mixture again well stirred, and as soon as it is of the consistency of thick cream, it should be served.