Cheese Fondue in the Style of Piedmont
2/3 pound Fontina cheese
1-1/2 ounce unsalted butter
4 eggs yolks
Whole milk
1 white truffle or truffle butter
Toasted bread, cut diagonally into quarters
Salt and pepper
Cut the cheese into small pieces and cover with milk overnight.
Add butter to the cheese/milk mixture. Over medium heat, stir until cheese and butter are melted. Remove from the heat and add the egg yolks. Salt and pepper to taste.
Return to the heat and stir the mixture until it is silky.
Use four hot bowls to hold the fondue. Shave the truffle over the top, or top with truffle butter. Arrange toasted bread points on the side of each bowl.
Serve with Fontana di Vita Dolcetto.
Recipe courtesy of Fontana Di Vita Vineyards and Delaney Guttler, Chef/Owner, Delaney Foods, Santa Monica.
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