Rich Italian Fonduta

Ingredients

• Fontina cheese (8 ounces, grated)
• Milk (1 cup)
• Egg yolks (2, beaten)
• Unsalted butter (2 tablespoons)
• Salt (1/4 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, freshly cracked, or to taste)
• White truffle (1 tablespoon, thinly sliced (optional))
• Crusty bread (for serving)
• Fresh vegetables (for serving (e.g., bell peppers, carrots, celery))
• Cured meats (for serving (e.g., prosciutto, salami))

Instructions

1. Begin by placing the grated Fontina cheese in a bowl and pouring the milk over it. Allow the cheese to soak for at least 2 hours or overnight for enhanced flavor.
2. Once soaked, transfer the cheese and milk mixture to a saucepan. Melt the cheese over low heat, stirring constantly to prevent burning. Be patient as this process should take approximately 10-15 minutes until the cheese is fully melted and creamy.
3. In a separate bowl, beat the egg yolks until they are frothy. Gradually add the egg yolks to the cheese mixture, stirring continuously until the mixture is velvety and smooth, ensuring a rich texture.
4. Add the unsalted butter to the mixture, stirring until fully melted and incorporated. Continue to cook for an additional 2-3 minutes, allowing the flavors to meld.
5. Season the fonduta with salt and freshly cracked black pepper to taste, adjusting based on your preference. Remember to taste as you go to achieve the perfect balance.
6. If using, elegantly top the warm fonduta with thinly sliced white truffle for an aromatic finish that elevates the dish.
7. Serve immediately in a warm serving dish, accompanied by slices of crusty bread, fresh vegetables, or cured meats for dipping. Encourage your guests to savor each bite!