Fonduta

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 Imagine a cozy evening with friends, gathered around a pot of creamy melted Fontina cheese known as Fonduta! This Italian delight is rich and decadent — and is Italy’s version of French fondue. Dive in with your favorite bread, veggies, or other dippers, and enjoy this Fontina fonduta at your next party!!

Titled Image: Fonduta


 

Fonduta

I’m sure you’ve all heard of fondue and have likely tried it once in your lives! 

And while I love me some melted cheese, this is the Slow Roasted Italian, after all. So, I knew I had to try my hand at fonduta sauce made with Fontina and mascarpone cheese!

I can’t even begin to describe how good this is you guys.

The creamy mascarpone pairs exquisitely with the Fontina, and the addition of milk and heavy cream really brings it all together.

You can serve this at a potluck, holiday party, or even for your family on a rainy weekend.

The dipping possibilities are endless too… I love the idea of serving this with carrots, celery, salami, Italian bread, or grape tomatoes myself!!

ingredients for fonduta recipe

Ingredient Notes and Substitutions

  • Heavy Cream – Fonduta sauce is essentially dressed-up melted cheese — but you need to add a few other ingredients to get the taste, texture, and consistency you’re after.

    Heavy cream is one of them!
  • Whole Milk – And whole milk is the other. Alternatively, you can use 1 cup of half & half instead of ½ cup each of milk and cream.
  • Eggs – 6 large eggs also do much for the consistency. They also help to stabilize it — which prevents the cheese from separating or becoming grainy.
  • Mascarpone – One of my all-time favorite cheeses, mascarpone makes this creamy, flavorful, and thick! 
  • Fontina – It wouldn’t be Fontina fonduta without this tasty Italian wonder! It boasts a creamy texture and a mild, almost nutty taste. Yum!
  • Black Truffle Oil – To drizzle on top. This ingredient is technically optional, but it is sooo tasty. I’m drooling just thinking about it.
  • Dippers – Again, use your favorites! Carrot or celery sticks, salami, toasted bread, small tomatoes… be creative!
milk and heavy cream in a pot

Tips for Making the Creamiest Fontina Fonduta

  • Use a low and slow heat.

You must heat the heavy cream and whole milk over low heat. Otherwise, you run the risk of scalding it.

And avoid bringing the mixture to a boil at all costs!! Gentle heating will ensure a smooth and creamy base for your fonduta recipe.

  • Temper the eggs.

When you incorporate the hot milk into the beaten eggs, make sure to do it gradually while whisking constantly.

This process is called “tempering” and prevents the eggs from curdling. When you gradually introduce the hot liquid to the eggs while whisking, it will warm them without cooking them too quickly.

  • Stir, stir, and stir some more!

Once you’ve tempered your eggs, the whisking and stirring don’t stop there!

You’ll have to keep stirring when cooking the egg and milk mixture over low heat. And then you have to keep going when you add the Fontina and mascarpone too!

adding spoonful heavy cream and milk to egg mixture

Storing and Reheating Leftover Fonduta Sauce

Store any leftover fonduta in an airtight container in the refrigerator. It will keep for up to 2-3 days, but keep in mind that the texture may change over time. 

To reheat, gently warm it on the stovetop over low, being sure to stir constantly as it heats.

You may need to add a splash of milk or cream to get that creamy consistency back!

I don’t suggest using your microwave as it won’t heat evenly. 

Kitchen Tools You Will Need

  • Medium Saucepan – Heats evenly and is easy to clean too.
  • Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
  • Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
mascarpone cheese and fontina cheese added to milk and egg mixture

Fonduta Recipe FAQ

What is the difference between fonduta and fondue?

While both are melted cheese dishes, they are slightly different.

Fonduta is Italian and is primarily made with Fontina and mascarpone cheese, making it a rich and creamy dipping sauce.

Fondue, which originated in Switzerland and France, uses a variety of Swiss cheeses and is often prepared with wine. It has a more robust and savory flavor. 

Can I use other types of cheeses?

Sure! I like Fontina the best for this fonduta recipe, but you could use Gruyere, Emmental, or a combination of all of them! Try out a few to determine which one you prefer!

Can I make Fontina fonduta ahead of time?

Yes! If you plan to serve your fonduta sauce at a party and want to save time, feel free to make it the night before. 

Store it in the fridge, then follow the reheating instructions above when you’re ready to serve it!

cubed bread dipped in fonduta

Enjoy!
With love, from our simple kitchen to yours. 

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top view of fonduta

top view of fonduta

Fonduta

Donna Elick
Fonduta is Italy’s answer to fondue! Made with Fontina, this fonduta recipe is perfect for parties. Pair it with veggies, bread, and more!!
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Italian
Method Stovetop
Servings 6

Ingredients
 

  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 6 large eggs, at room temperature
  • 1/4 cup Mascarpone cheese
  • 16 ounces Fontina cheese, shredded
  • 1 tablespoon Black Truffle oil, for drizzling

Dippers (Serve With):

  • carrot sticks
  • celery sticks
  • salami
  • toasted bread cubes
  • grape tomatoes
  • other vegetables or bread of your choice

Instructions
 

  • In a medium-sized saucepan, combine the heavy cream and whole milk. Heat over low heat until warmed, but not boiling. Remove from the heat.
  • In a mixing bowl, whisk the eggs until well beaten. Pour two ladlefuls of the hot milk into the eggs, whisking constantly.
  • Pour the egg mixture into the pan with the milk, return the mixture to the stove and place it over low heat. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
  • Add the mascarpone cheese and fontina to the saucepan, stirring constantly until smooth and creamy.
  • Remove from the heat and transfer the fonduta to a serving bowl or fondue pot.
  • Drizzle the black truffle oil over the top of the fonduta just before serving.
  • Arrange your dippers around the fonduta, and let everyone dip and enjoy!

Donna’s Notes

To store any leftovers, transfer the fonduta to an airtight container and refrigerate. It can be stored for up to 2 days.

Nutrition

Serving: 1 | Calories: 499cal | Carbohydrates: 3g | Protein: 27g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 286mg | Sodium: 686mg | Sugar: 3g | Calcium: 492mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Fonduta - PIN

Originally published November 2023

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