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Valle d'Aosta food Typical Recipe FONDUTA

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Photo (c)  Davide Camisasca Fonduta Fondue      Ingredients 1 1/3 pounds (600 g) Fontina 1/4 cup unsalted butter, softened 6 egg yolks 1 1/2 cups milk    Characteristics Course  FIRST Preparation time  75 minutes Difficulty  Easy Serves  6 Region Aosta Valley            Preparation How to make the fonduta (fundue): dice the fontina and put it in the upper half of a double boiler with the milk; season the mixture with a pinch of salt and let it sit for about an hour. Then heat it gently, stirring with a whip, until you obtain a dense, cheesy cream. At this point incorporate the yolks, one at a time, and then the butter to the fonduta (fundue). Divy the fonduta up into 6 previously heated bowls and serve with toasted bread.     Authentic Fontina Val d'Aosta Features: One of the world's most famous cheeses Often imitated, never duplicated Full flavored with a grassy aftertaste Made from unpasteurized milk Imported from Aosta, Italy Product Description Fontina is the symbol of agriculture in Italy's tiny, French speaking Aosta Valley region. The cows that produce the milk for Fontina Val d'Aosta graze on high-altitude Alpine pastures dotted with wildflowers and native herbs. Fontina is a great cooking cheese, as it melts evenly without losing any flavor. But it is best noted for its value as a savory and fruity table cheese. Its slightly grassy flavor embodies the taste of a true raw milk cheese. (c) 1997-2008 E. Massetti TangoItalia - Food Wine Travel in Italy - Home