400g Fontina Cheese
4 Egg yolks
Truffle infused oil
White pepper powder
Slices of wholemeal bread, toasted
Take away the rind of the cheese and slice it thin.
Place into a deep dish and cover it with the milk. Let it rest for 1 hour at room temperature.
Drain it and place the cheese into a small pot. Add the butter and place the pot above a larger pot of simmering water.
Mixing — let the cheese melt completely. Then, add the yolks one at a time. Cook it bain marie for another couple of minutes. Add more milk if the fondue looks to thick. Add a few drops of truffle oil.
Serve with slightly toasted wholegrain bread