Straw-colored and thin crust, has a sweet taste, which presents considerable variations depending on the degree of maturation and former pastures, remaining always gentle and never spicy or bitter. Among the various recipes of the mountain region, one in particular has established itself as a delicacy at the national level: the fondue. It is a unique dish of simple preparation, where in a special pan called “Caquelon” Fontina is melted, forming a sort of cream in addition to crunchy croutons dipped in fondue (which literally means “fused”) that is maintained semi-liquid and warm by a heater on continuously below. To eat it should be used a particular fork in elongated form (to dip croutons or other) and perfect to share in the long and cold winter nights, here’s how to prepare it according to the classic recipe.
Remove the peel of Fontina, cut into cubes and let it soak in milk for at least 4 or 5 hours. After this time, melt the butter in a thick-bottomed saucepan and add the cheese; then place the pan in bain-marie to another with little boiling water and stir with a whisk until the cheese is completely melted. Remove from heat and add the yolks, one at a time, stirring again until the mixture is smooth and homogeneous. Quickly transfer it all into the saucepan, add the croutons and serve at the table remembering to turn the stove below. Then there are many variants of fondue (among other meat, chocolate, Taleggio, Gorgonzola) which provide for the addition of other types of cheese for the lovers of dairy products, but also meat, aromatic mountain herbs or potatoes.