Piedmontese Cheese Fondue


Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Italy

By Keith Floyd

Published 1994

  • About

Fonduta is one of the classic dishes of Piedmont. It is important not to confuse it with a Swiss fondue, which uses wine or cider. Normally the dish is prepared with Fontina cheese, a mild, semi-soft, creamy cow’s milk cheese, which is similar to Gruyère. But, if you wanted, you could make it from a mixture of cheeses to vary the flavour or even a Dutch Edam. When your stomach needs a rest from rich food or meat, this is a perfect alternative.