Italian.Chef's picture

Jan. 03, 2012


Fontina cheese/Bel paese /gruyere cheese 1 Pound , cut into small chunks or passed through a mouli slicer
Corn flour 1 Teaspoon , dissolved in 6 tablespoons milk (scant)
Salt 1/4 Teaspoon
White pepper To Taste
Egg yolks 3
Toasted white bread slices 6 , buttered and cut diagonally into triangles



1. In a heavy bottomed, medium sized saucepan, put the cheese, cornflour and milk mixture, and salt and pepper.

2. Cook this mixture on low heat, stirring constantly for 5 minutes or until the cheese melts (it will probably be stringy).

3. In a bowl put the egg yolks and using a wire balloon whisk or with a rotary egg beater beat the egg yolks very lightly.

4. Add 3 tablespoons of the hot cheese mixture into the yolks slowly and beat vigorously.

5. Pour this egg mixture slowly into the pan, beating constantly and continue cooking over a low heat until it is smooth and runny.

6. Cook a little more until it begins to thicken and resemble heavy cream.


7. Heat some ramekin dishes or soup bowls and pour immediately into them.

8. Arrange the truffle slices (if using) on top of the fonduta.

9. Try to keep the toast triangles in such a way that they stand around the inside edges of the ramekin dishes or bowls.


10. Serve hot immediately with slices of crusty Italian bread or a sliced baguette.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 502Calories from Fat 342

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 22 g110%

Trans Fat 0 g


Sodium 1083 mg45.13%

Total Carbohydrates 7 g2.3%

Dietary Fiber %

Sugars 2 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet