500g Fontina cheese, diced

Some milk

5 egg yolks

50 gr butter

Fresh truffles, shaved

1. Place the diced Fontina cheese in a large bowl and cover with milk. Let rest in the fridge for several hours.
2. place the butter, egg yolks and cheese and milk in a bowl and palace over a bain.
3. mix energetically until the cheese begins to melt.
4. When you have a fondue with a dense, creamy consistency, remove from the bain marie. Keep the fondue warm and serve with the truffle grated on top. Enjoy with plenty of grilled bread.