Fontina DOP fondue

Preparation:

Remove the rind from the Fontina cheese, cut it into thin slices, transfer it to an oven dish and cover it with milk. Place in the refrigerator covered with cling film overnight. The next day drain the Fontina, but not too much, keep the milk aside and transfer the cheese to a stick or non-stick pan; add the cold butter in small pieces and place it on a pan with boiling water for cooking in a bain-marie. Melt the Fontina over a medium heat stirring with a wooden spoon; at first a mass will form which will slowly begin to melt and become fluid; at this point add one egg yolk at a time stirring quickly to mix well before adding the next one. Season with pepper to taste and, once the yolks have been incorporated, adjust the fondue density to taste by adding a little of the well-warmed milk set aside. Once ready, transfer the fondue to the cheese fondue pot with the stove, which will keep it warm and fluid, and accompany it with various types of toast, nut bread, breadsticks, boiled potatoes, pear and apple slices, broccoli and cauliflower florets, steamed Brussels sprouts, and whatever your imagination and personal taste suggests.