Fonduta with white truffle of Alba

October 8, 2012


  • 200 g fontina d’Aosta cheese
  • 200 g fontal cheese
  • 2 glasses milk
  • 5 egg yolks
  • Alba white truffle


Cube the Fontina d’Aosta and Fontal, put them in a bowl and cover them with milk.

Let them rest six hours, then put the cheese and milk mixture into a tall pot and put it in a hot bain-marie until the cheese is melted.

Then add five egg yolks and cook some more time, always stirring.

After some minutes, the fonduta will become creamy and dense; you can now serve it, very hot, into little pots, covered with thin slices of truffle.

Fonduta has to be made immediately before serving it; it cannot wait.

Shopping tips by

On, our online store, you can buy the white truffle of Alba and the black truffle. The fresh truffles are shipped directly to your home.