Fondue With Alba White Truffle

Preparation:

Preparation: Cut the fontina d'Aosta and the fontal into cubes, arrange them in a bowl and cover with milk. Let them rest for six hours at room temperature. Pour the cheese and milk mixture into a tall, narrow saucepan and place it on the hot bain-marie: use the whisk to help melt the fontine. Then add five egg yolks and finish cooking, stirring constantly. After a few minutes the fondue will take on a creamy and thick appearance; it's time to serve it very hot in small bowls, covered with sheets of Alba white truffle. Fondue is a dish that must be prepared on the spot, just before serving. Recommended wine: vintage Barolo.