Italian Cheese Fondue

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Italian Cooking

Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

This Italian version of a Swiss cheese fondue can be served either as a dip or on freshly cooked pasta, polenta, or even on top of risotto. It is incredibly rich and filling, so only a very small amount is needed to make you feel really full! My first experience was eating it poured over a huge slab of steaming polenta. It was delicious, and even though I had just walked up a very steep mountainside, I only just about managed to finish my gargantuan portion. Here is the dip version of the recipe.


  • 1 lb Fontina cheese, cubed
  • 1 tablespoon all-purpose flour or 1 tablespoon cornmeal
  • ¾ cup cold milk
  • 4 egg yolks
  • 4 tablespoons butter


  1. Mix the cheese and the flour together thoroughly in a deep stainless steel saucepan. Cover with the milk and allow to soften for about 30 minutes.
  2. Drain the cheese and place in the top half of a double boiler with the egg yolks and butter. Stir constantly over a low heat until the cheese has melted. The eggs must not be allowed to scramble.
  3. As soon as the fonduta is velvety smooth and piping hot, serve it in warmed soup plates or shallow bowls with slices of toasted or fried bread, grissini (breadsticks), or polenta.