Fonduta Valdostana

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A characteristic mountain fondue originally  from the Valle d'Aosta in the italian alps.  It is also known in the Haute Savoie and some alpine areas in Switzerland. 


400g FROMART Vacherin or Raclette cheese
4 egg yolk
250 ml milk
40 g butter


Cut the cheese into small blocks and add the cheese to a bowl
Add the 250 ml of milk and soak the cheese in the milk
After 2 hours, add the butter and warm up the mix on low heat until cheese starts melting
use a wooden stirrer, but do NOT overheat and NOT boil
Add the egg yolk to the pot and cook for another 30 minutes until the mix is homogeneous and slightly dense
Serve in a hot pot to keep the Fonduta Valdostana hot


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