Fondue

Recipe appetizers for 4 people based on Fontina.

Preparation:

Preparation: Cut the fontina cheese into cubes, cover them with milk and leave to macerate for 2 hours. In a small stainless steel saucepan with a rounded bottom, melt the butter in a bain-marie and add the fontina, stirring methodically with a whisk until the cheese is stringy. Raise the flame and mix more and more quickly. Mix the egg yolks one by one and mix until the cheese is completely melted. If necessary, to achieve the right creaminess, add 1 or 2 egg yolks. Pour into plates, grate the truffle and finish with slices of toasted bread.