Piedmontese fondue

Recipe appetizers for 4 people based on Fontina.

Preparation:

Preparation: Cut the fontina cheese into cubes, collect them in a bowl and cover them with the milk. Leave to soften for at least 2 hours. In a saucepan, melt the butter in a bain-marie, pour the fontina cheese with the milk, mix in the egg yolks and continue to mix until the cheese is completely melted. Adjust the salt in moderation. Cook for another 5 minutes without the mixture reaching a boil. Pour into bowls, sprinkle slices of white truffle and accompany with triangles of lightly toasted bread. Accompanying wines: Valle D'Aosta Petit Rouge DOC, Rosso Piceno DOC, Cilento Rosso DOC.