Fonduta

Fonduta is a melted cheese dish from the Italian Alps, especially associated with Piedmont and the Aosta Valley. The name comes from the verb fondere, meaning to melt. The classic preparation involves slowly melting cheese with milk or white wine until a smooth, emulsified sauce forms. Fontina is the traditional cheese, though many recipes blend Fontina with other cheeses such as Grana Padano, Robiola, or younger varieties to adjust flavor and texture. Some versions enrich the mixture with egg yolk for added richness and stability.

Preparation requires gentle heat and constant stirring to maintain a silky consistency and prevent separation. The fondue is kept warm in a specialized pot, often a caquelon or fonduta pan, placed over a small flame or candle to sustain the melt and keep the sauce fluid for dipping. The dish is typically prepared and served immediately due to its delicate texture.

Bread is the primary accompaniment, cut into chunks and used to scoop the molten cheese. Additional accompaniments can include boiled potatoes, pickled vegetables, or cooked greens, depending on regional or personal preference. Fonduta is commonly enjoyed during colder months as a communal, comforting meal.

Variations exist across the region. Fonduta alla Valdostana (Val d’Aosta) often features Fontina and may include ham or other seasonings. Other regional variants experiment with different cheese blends, wine choices, and optional egg yolk. While it shares the concept of melted cheese with Swiss fondue, fonduta reflects Italian culinary traditions and local ingredients.