Aosta Valley Fondue - original recipe with Fontina PDO

March 26, 2026

Traditional Aosta Valley fonduta recipe with Fontina DOP melted cheese

Authentic Aosta Valley fonduta with Fontina PDO from the Aosta Valley, served hot in a caquelon with toasted bread, vegetables and polenta. It is one of the most iconic dishes of the Italian Alps: creamy, velvety, with the aroma of milk and butter. Fontina PDO is the essential ingredient that ensures a perfect melt without the need for starches or thickeners.

Ingredients (serves 4)

500 g Fontina PDO, rindless, cubed
250 ml whole milk
4 egg yolks
30 g butter
White pepper to taste
White or black truffle (optional)

To serve

Toasted farmhouse bread
Boiled potatoes
Raw vegetables (celery, carrots, fennel)
Grilled polenta

The key step is soaking: the Fontina must rest in the milk for at least 2 hours, preferably overnight. This softens the cheese and ensures it melts evenly. Transfer the Fontina and milk to a small saucepan in a bain-marie with the butter and stir for 10–15 minutes, keeping the temperature below 60°C. When the cheese has completely melted, remove from the bain-marie and stir in the egg yolks one at a time, mixing vigorously. The yolks thicken the fonduta and give it a golden colour. Finish with white pepper.

Serve the fonduta hot in a caquelon or pre-warmed bowls, accompanied by toasted bread, potatoes and vegetables. For a richer version, add shavings of truffle.

Valdostan fonduta is also a versatile sauce:

over potato gnocchi
on grilled polenta
on fried eggs
on crostini with truffle

Its natural creaminess comes from Fontina PDO, produced exclusively in Valle d'Aosta using whole milk from Valdostana cows. Its protein structure allows it to melt perfectly without any thickening agents.

Leftover fonduta can be kept in the fridge for 1–2 days. To reheat it, use a bain-marie over a low heat, stirring continuously. Avoid the microwave: it will make it grainy. If necessary, add a dash of milk.

Useful tips