Fonduta (Piedmontese Cheese Soup)


Rating: 4.04 / 5.00 (26 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:









Instructions:

For the cheese mixture, leave the milk with the de-barked and finely diced cheese in a suitable pot to infuse overnight in the refrigerator. The next day, place the pot in a water bath and heat, stirring constantly, until a creamy cheese mixture is formed. Heat the remaining 150 ml of milk in another saucepan as well, but do not boil it at all, and carefully whisk it with the yolks. Season to taste with salt and pepper. Gradually stir the egg milk into the cheese sauce until the cheese soup is creamy and smooth. Meanwhile, stir the soup constantly, but always keep it just below boiling point! Just before serving, stir in the refrigerator-cold butter.

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