Italian Fontina ‘Fonduta’

The classic Italian-style fondue, crafted with this week’s silky duck eggs.

8 ounces Fontina-style cheese, cut into ½-inch pieces
1/4 cup milk
1/4 cup heavy cream
3 tablespoons unsalted butter,
cut into tablespoon-size pieces
1 duck egg yolk
Sea salt and fresh ground pepper

1. In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter and egg yolk and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.

2. Transfer the fonduta to a warmed serving bowl or fondue pot and sprinkle with additional sea salt, if desired.

this week's recipes
ode to the egg

farm & garden notes
hello, may!

workshops & events
new classes!