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Fonduta alla Valdostana - Fondue Valle D’Aosta Style

We tend to think of fondue mainly as a typical Swiss dish but in the mountains of Valle d'Aosta, fonduta reigns supreme.

The Valdostana Fonduta is made with the famous local cheese Fontina melted into a stringy, oozy sauce and enriched with egg yolks.

Here at ViaVio we make Fontal, a combination of Italian Fontina and Swiss Emmental making a perfect Fondue Cheese!


  • 200g ViaVio Fontal cheese       

  • 1 tbsp of plain flour

  • 130ml of whole milk

  • 2 egg yolks

  • Freshly ground pepper & salt

  • White truffle oil (optional)

  • Bread, cubed, for dipping


  1. Cut the ViaVio Fontal in small cubes (discard the rind). Place the cheese in a bowl and pour the milk over it. Cover and let it rest in the fridge for a few hours to let the milk absorb the cheese flavor.

  2. Place the cheese and milk mixture in a pot, add flour and slowly heat until melted. Stir until there are no lumps in the mixture.

  3. Keep your fondue at a lower heat to avoid milk to curdle.

  4. Add your egg yolks and quickly stir in to combine. It's important the fondue isn't simmering too strongly at this point, as this will cause the eggs to scramble.

  5. Meanwhile cut the bread into bite size pieces and keep aside.

  6. Pour your cheese mixture into a Fondue pot over low heat.

  7. Sprinkle in black pepper, salt and truffles.   Then spear a piece of bread on a fondue fork, swirl it in the pot, & enjoy.

Make sure you don’t lose your bread in the pot or you might be penalized by buying a round of drinks or singing a song!


Buon Appetito!



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