This Northern Italian version of cheese fondue is served as an appetizer. The whole garlic cloves aren't traditional but rather a trick I picked up in Switzerland -- they add a lively interest to the dish. If Italian Fontina cheese is unavailable, you can use domestic, Danish or French Fontina, which are milder, or try it with a good Swiss melting cheese, such as Raclette or Gruyère. Serve with crusty Italian bread.
Ingredients
- 1/4 cup (60 mL) butter
- 8 whole peeled small cloves garlic
- 3/4 lb (375 g) Italian Fontina cheese, shredded
- 1-1/4 cup (300 mL) milk
- Pinch each freshly grated nutmeg and cayenne pepper
- 5 egg yolks
Steps
- In metal bowl set over saucepan of simmering water, melt butter; add garlic and cook for 3 minutes, turning cloves occasionally. Stir in cheese, milk, nutmeg and cayenne pepper; cook, stirring, until cheese is melted, about 10 minutes. Whisk in egg yolks, one at a time; whisk until thickened to runny pudding-like consistency, about 6 minutes. Do not boil. Scrape into warmed serving dish or individual dishes.
