Provolone “Fonduta”

Dip cubes of bread into the fondue pot or individual serving bowls.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6


  • 1 lb. provolone cheese
  • 1¼ cups milk
  • 4 egg yolks
  • ¼ cup light cream
  • 2 Tbsp. butter
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cinnamon
  • ½ tsp. salt
  • ¼ tsp. ground white pepper
  • 1 loaf Italian bread, sliced and toasted


  • Finely dice the provolone cheese. Place the cheese and the milk in a saucepan and leave for 1 hour.
  • Heat the milk and cheese on low heat, without bringing to a boil, until the cheese turns creamy. Whisk in the egg yolks, half-and-half, and butter. Keep whisking until the mixture thickens, but not to the point where the egg starts scrambling. Stir in the nutmeg, cinnamon, and salt and pepper.
  • Transfer to a fondue pot and set on the burner. Serve with the toasted Italian bread for dipping.