Fondue

Fondue

An excellent dish for cold winter evenings An excellent dish for cold winter evenings, fondue adds to the charm of this small region in northern Italy.

Cut 400 g fontina cheese into cubes and let it steep for at least 2 hours or better still overnight in 1/4 litre of full cream milk.
Add 40 g of butter to the cheese mixture and melt, stirring continuously over a pan of hot water. Add 4 egg yolks while stirring brisky until the fondue has obtained a soft, creamy consistency.

Toast slices of bread and serve the fondue in an earthenware pot. Excellent accompanied by mushrooms, fresh truffles and sliced cooked meats.