Fonduta (Piedmontese Fondue)

1. 1

   Pare off the rind and cut the cheese into small dice. Put into the bowl of a double boiler, cover with milk (the milk should barely cover the cheese) and leave to steep for at least 8 hours or overnight.

2. 2

   In the bottom half of the double boiler, heat the water until it is hot but not boiling. Place the bowl over the water and add the egg yolks and the butter.Cook over low heat, stirring constantly but leisurely with a wooden spoon.

3. 3

   The moment the cheese is smooth and creamy, pour it into deep heated plates or shallow bowls and sprinkle them with truffle and pepper. Serve with the toast points.

* Per serving · 4 servings · Values may vary.

No additional tips available.