Fonduta Piemontese

Cheese Fondue from Piedmont

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 2001

  • About

If you should find yourself in the town of Cuneo, step into Osteria della Chiocciola for a glass of wine and a classic fonduta piemontese. Please don’t confuse this dish with the cheese fondue of Switzerland. Fonduta piemontese is made with Italian Fontina, a much creamier, earthier cheese than the Gruyère used for the Swiss version, plus milk and egg yolks. An even more luxurious concoction is the addition of a layer of freshly shaved white truffles. T