White Truffle Fondue Fonduta con Tartufi

Melted Fontina with White Truffle.  For best results, only use imported Italian Fontina.
Recipe By: Community
  • PrepN/A |
  • TotalN/A |
  • Serves4


    • 5 oz Italian fontina, trimmed of rind and cut into 3/4" cubes
    • 2 teaspoons flour
    • 1 cup whole milk
    • 2 egg yolks
    • 1 tablespoon butter, softened
    • 1 ounce taleggio cheese, trimmed of rind
    • 1 1 ounce white truffle, gently brushed clean
    • 4-8 slices Italian bread, toasted


Toss Fontina and flour together in a medium heat-proof bowl, stir in milk, cover with plastic wrap, and refrigerate overnight.

The following day, stir egg yolks and butter into bowl with cheese-milk mixture. Set bowl over a medium pot of gently simmering water over medium-low heat and cook, stirring constantly, until cheese is completely melted, 15-20 minutes. Add Taleggio and stir until it melts into Fontina, about 2 minutes.

Divide melted cheese between 4 soup bowls and shave slices of truffle over cheese. Serve with toast
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