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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 6

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories460
Total Fat30g
Saturated Fat18g
Cholesterol195mg
Sodium1050mg
Total Carbohydrate19g
Dietary Fiber1g
Sugars4g
Protein26g