Classic Fonduta

Cheese softened in milk forms a rich, creamy sauce when heated. Warm toasted bread makes an excellent accompaniment.

Serves: 6Hands-on: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy

Serves: 6


  • 1¼ lbs. Fontina cheese
  • 1¾ cups milk
  • 4 egg yolks
  • ⅓ cup light cream
  • 2½ Tbsp. butter
  • ½ tsp. salt
  • ¼ tsp. ground white pepper
  • 1 loaf Italian bread, cubed and toasted


  • Finely dice the Fontina cheese. Place the cheese and the milk in the saucepan. Let the cheese soak for at least 4 hours.
  • Drain the milk from the cheese, reserving 1¼ cups. Heat the reserved milk on low heat, without bringing to a boil. Place the warmed milk and the soaked cheese in a metal bowl on top of a saucepan half-filled with boiling water (or in the top half of a double boiler). Heat over low heat, stirring, until the cheese turns creamy. Whisk in the egg yolks, cream, and butter. Keep whisking until the cheese forms strings. Let it sit for a minute until it just begins to thicken, but not to the point where the egg starts scrambling. Stir in the salt and white pepper.
  • Transfer to a fondue pot and set on the burner. Serve with the toasted bread cubes for dipping.