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Italian Fontina Fonduta

Think the Swiss are the only ones who can make a party-worthy melted cheese dip? Think again. The Italians have their own take on the classic dish, made with a base of the creamy, funky, Alpine cheese Fontina Val D’osta. And as if that doesn’t sound rich enough, we add white truffle butter to ours, adding an earthy undertone to the melty dish.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1 Cup Milk

3 yolks Eggs

1/2 cup heavy cream

1/2 teaspoon salt

1 loaf small Ciabatta, cut into cubes

1 each green peppers, sliced

1 pint cherry tomatoes

1 cup sweet pickled peppers

1/2 lb Fontina Val D’Aosta, grated

2 tbsp White Truffle Butter

1/2 cup balsamic marinated cipollini onions

1 bunch Red Grapes

4 oz. Murray's Sopressata Salami 6oz.

To make the fonduta, begin by bringing about 2 inches of water to a boil in a medium sauce pot. Once boiling, reduce the heat to medium and place a larger bowl over the pot to make a double boiler, making sure the bottom of the bowl doesn’t touch the water.
Melt the white truffle butter in the bowl. Meanwhile, whisk the milk, cream, and egg whites together. Add the grated cheese and salt.
Add the milk, cheese, cream and egg yolk mixture to the double boiler and whisk constantly until the sauce has thickened, about 8-12 minutes.
Keep the fonduta warm in a fondue serving dish and serve with suggested dipping accoutrements or use whatever is in season!

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