Fontina cheese, which has been made from cow's milk in Italy's small northern region of Valle d'Aosta for centuries, is fragrant with the grasses and mushrooms found where the cows graze. In the nearby region of Piedmont, fontina is mixed with egg yolks and milk to make the creamy, ultrarich fonduta, similar to a Swiss fondue. Thinly shaved white truffles are strewn on top and the mixture is eaten warm with toasted bread. The fonduta can be prepared without the white truffle, but it adds a marvelous flavor. Fonduta can also be used as a sauce for poached eggs or steamed asparagus.
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