Swiss Cheese Sauce (Fonduta Valle D'Aosta) | culture: the word on cheese
Velvety, non-alcoholic Fonduta is different than Swiss Fondue. It is technically a mornay sauce made with Fontina Valle d’Aosta and enriched with egg yolks.
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Ingredients
- 1¼ pound of Fontina Valle d’Aosta
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 3 level tablespoons all-purpose flour
- 3 extra large egg yolks (lightly beaten)
- Hearty whole wheat bread cubes cut from a crusty loaf and toasted lightly in a 400◦ oven till light golden
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