Shelly's Recipe

FONTINA FONDUE

Category: Cheese

1/2 pound fontina cheese, cut into 1/2-inch cubes
1/2 cup half-and-half
2 tablespoons butter
1/2 teaspoon salt
2 egg yolks
1 loaf (1 pound) Italian bread, cut into 1-inch cubes

In a medium saucepan, combine the cheese, half-and-half, butter, and salt over low heat. Cook for 6 to 7 minutes, or until the cheese is melted, stirring occasionally.

Beat the egg yolks in a small bowl. Add 2 to 3 tablespoons of the hot cheese mixture to the beaten egg yolks; mix well. Whisk the egg yolk mixture into the cheese mixture and cook for 3 to 4 minutes, or until thickened, stirring constantly.

Place in a fondue pot and keep hot over a candle or Sterno (portable cooking fuel in a canister), or place in a heat-proof serving bowl on a warming tray. Serve with the bread cubes for dunking.

Notes: Serve with additional dunkers like chunks of cooked chicken or turkey, and apple or pear slices.