- 200 g fontina d’Aosta cheese
- 200 g fontal cheese
- 2 glasses milk
- 5 egg yolks
- Alba white truffle
Cube the Fontina d’Aosta and Fontal, put them in a bowl and cover them with milk.
Let them rest six hours, then put the cheese and milk mixture into a tall pot and put it in a hot bain-marie until the cheese is melted.
Then add five egg yolks and cook some more time, always stirring.
After some minutes, the fonduta will become creamy and dense; you can now serve it, very hot, into little pots, covered with thin slices of truffle.
Fonduta has to be made immediately before serving it; it cannot wait.