500g Fontina cheese, diced
5 egg yolks
50 gr butter
Fresh truffles, shaved
- Place the diced Fontina cheese in a large bowl and cover with milk. Let rest in the fridge for several hours.
- place the butter, egg yolks and cheese and milk in a bowl and palace over a bain.
- mix energetically until the cheese begins to melt.
- 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.