Ranieri fondue

Preparation:

Preparation: Chop all the cheeses well. Put butter (one tablespoon) on fire (in a water bath) with two tablespoons of flour. Melt, add a little milk. When it begins to thicken (as in the béchamel sauce) add all the milk, bring to the boil and pour in the cheese. Stir with the wooden spoon (the fire must be very low). When the mixture starts to bubble, raise the heat and mix very briskly. Add the yolks one after the other (leaving some time between one yolk and the next) and a little pepper. A slightly granular cream will result. Serve with Ateleta truffles (to taste, add cinnamon together with the pepper).