Val d’Aosta Cheese Fondue: a Christmas Main Course Idea
A Christmas main course recipe is fundamental to make a complete and delicious dinner menu. And to warm up the freeze December nights, we suggest you a recipe made with an Italian cheese characterized by a strong and bitter taste: Fontina Val D’aosta DOP is the perfect cheese to make a savory and simple cheese fondue recipe.
Fontina is a Northern Italian DOP cheese made with cow’s milk. Val d’Aosta, in fact, is famous for high quality cheese and, naturally, for its traditional cheese Fondue. Italian Fontina cheese fondue recipe is characteristic of this region. and shouldn’t be confused with the Swiss cheese fondue recipe traditionally made with Gruyere, garlic and white wine.
Instead, we propose you the Italian version of this simple Christmas main course: a cheese fondue recipe without wine.
Well, do you want know how to make cheese fondue? Follow these simple steps and serve it out!
- Remove the rind from the Fontina cheese and cut it in thin slices.
- Put the cheese in a bowl and pour some milk on it. Let the it rest for one hour.
- Pour the bowl's content into a saucepan and heat in water bath to make the cheese melt.
- When the Fontina is creamy, add the egg yolks and mix quickly. Heat in water bath for 2/3 more minutes.
- Add salt and pepper, pour the fondue in bowls and add some white truffle sheds.
Serving suggestion: complete this fantastic Christmas main dish recipe with some crisps of crackers.
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