Fonduta alla Piemontese

Piedmontese Fonduta


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The Italian version of a Swiss cheese fondue, fonduta, is served as a dip or over pasta, polenta or risotto. It is incredibly rich, so only a small amount is needed to make you feel really full! It also tastes good with toasted or fried bread, grissini, breadsticks or some vegetable crudités.


  • 450 g/1 lb Fontina cheese, cubed
  • 15 ml/1 tbsp plain/all-purpose flour or polenta flour
  • 200 ml/7 fl oz/scant 1 cup cold milk
  • 4 egg yolks
  • 115 g/4 oz/½ cup butter
  • toasted bread, to serve


  1. In a deep bowl, mix the cheese and the flour or polenta together thoroughly. Cover with the milk and leave the cheese to soften for 30 minutes. Drain the cheese.

  2. Put the egg yolks and butter into the top half of a double boiler, or in a heatproof bowl over simmering water.

  3. Add the cheese, and stir constantly until the cheese has melted. The eggs must be allowed to set softly.

  4. As soon as the fonduta is velvety smooth and piping hot, serve it in warmed soup plates or shallow bowls with slices of toasted bread for dipping.