Valdostana Fondue

Preparation:

Preparation: Put 450 g of fontina cheese from the Aosta Valley at room temperature, a spoonful of flour, mix and add a glass of cold milk in a saucepan. Let it rest for a while then put the mixture over a normal heat, stirring constantly with a spoon; bring to the boil, making sure that the fontina does not boil. When the fontina cheese has melted, remove the pan from the heat and, whisking with a whisk, add 4 egg yolks. Put the mixture back on the heat and keep stirring so that the eggs cook with the fontina cheese. As soon as the fondue has become velvety, serve it in very hot dishes, accompanying it with slices of bread browned in butter.