Today, we're recreating Camanel di Planon's iconic Italian fondue, a dish as warm and inviting as the restaurant itself. So, grab your fondue pot, gather your loved ones, and prepare to indulge in a cheesy adventure transporting you to Livigno, Italy, where traditional Alpine fare reigns supreme.
Cooked diced potatoes and zucchini wedgesfor serving
Instructions
Place the cheese into a rectangular baking dish. Pour the milk over the cheese.
Cover with plastic wrap and leave in the fridge overnight.
The next day, drain the cheese from the milk through a sieve and set aside.
Melt the drained cheese over medium heat, stirring with a wooden spoon.
After the cheese melts and becomes more fluid, pour in the egg yolks one at a time and mix continuously. Add the butter and continue mixing.
Season to taste with salt and pepper. Mix again.
Pour in about 3 1/2 ounces of the reserved milk and stir to get the consistency you want, adding more if needed.
Once ready, pour the cheese into a fondue pot with a small burner. Season again with pepper and serve the immediately.
Notes
If you can't find Casera cheese, use more Fontina instead.
Although fondue in general involves the use of different types of cheeses, the Italian Alps recipe requires the use of Fontina DOP and is also characterized by the mixture of egg yolks, which makes the cream even more delicious.