Cheese fondue

Preparation:

Preparation: Cut the cheese into very thin slices and put it in a bowl. Add as much milk as needed to cover it and let it sit for four to five hours. Crack the eggs, discard the whites and keep the yolks each in a half shell. Melt the butter in a saucepan with a heavy, rounded bottom, add the flour, mix and, after a minute, remove it from the heat and add the fontina cheese and milk. Place the saucepan in a hot bain-marie and start stirring with a whisk, keeping the water at a boiling point. Stir continuously and, when the cheese is completely melted, becoming a stringy mixture, add the yolks, one at a time, not adding the next one until the previous one has been amalgamated. As soon as the fondue has thickened, it is ready: complete it with a grind of white pepper and pour it very hot over the spinach flan. If you have to wait, leave it in the hot but not boiling bain-marie.