Fondue

Cut the Fontina AOC into cubes, removing the rind. Transfer to a bowl and pour in the milk until it is covered. Leave in the fridge overnight.

Separate the Fontina AOC from the milk with the help of a strainer.

Place the Fontina AOC in a stick placed on a saucepan for cooking in a bain-marie. Melt the cheese over medium heat, stirring with a spoon.

When melted, add one egg yolk at a time and continue stirring. Also incorporate the cold butter. Season with pepper.

Add 100 g of milk kept aside and cook for 30 minutes.

Pour the fondue into the typical fondue pot and serve it with bites of bread.