Italian Fontina Fondue
~ Adapted from Valerie Dominioni; Great Italian Cooking
Being so close to the Swiss Border it is only natural that the Italians would have their own version of a Fondue!
Serves two
Ingredients:
• Milk
• 400g Fontina cheese sliced
• 3 tablespoons cream
• 3 lightly beaten egg yolks
• Crusty Italian bread or a Baguette (pick up one of the Par Baked Baguettes now available at the shop! The sweet Brioche baguette that I carry is awesome with this Fondue!)
Preparation and cooking:
• Slice and place the Fontina cheese in a bowl and cover it with milk. (the Cheese Man Cheese Slicer is perfect for the job).
• Leave the cheese in the milk for two hours. Then drain the cheese but reserve the milk.
• Combine the cheese and cream in a medium saucepan, over low heat. Stir continuously with a wooden spoon until the cheese is melted.
• Add the reserved milk in small amounts if the mixture is too thick.
• Add the egg yolks, mixing constantly (Do not allow the eggs to harden!). Slowly cook until the fondue is smooth.
• Dip chunks of raw vegetables and the bread into the fondue mixture
Pairing:
Pair with an Italian Prosecco, Rose or dry White Wine! Enjoy!