Fonduta- Piedmontese Fondue (Piedmont)

Appetizers

This is one of the most famous Piedmontese dishes. To be successful, best quality, genuine Piedmontese Fontina cheese should be used. It will still be genuine Piedmontese fonduta even if the truffle is omitted, but not if Gruyere of Edam is used. 

Pare off the rind and cut the cheese into small dice. Put it into a bowl, cover with milk and leave to steep or at least 8 hours or overnight.

Pour the cheese and milk into the top of a double boiler; the water in the bottom should be hot but not boiling. Add the egg yolks and the butter. Cook over a low heat, stirring constantly but gently with a wooden spoon. The moment the cheese is smooth and creamy, pour it inot deep, heated plates and sprinkle with truffle and pepper. Serve with fingers of toast

Serves 6.