Fondue

An excellent dish for cold winter evenings

1. 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.
2. Add 40 g of butter to the cheese mixture and melt, stirring continuously over a pan of hot water.
3. Add 4 egg yolks while stirring brisky until the fondue has obtained a soft, creamy consistency.
4. Toast slices of bread and serve the fondue in an earthenware pot.