Fondue
Instructions
Cut the cheese into small cubes and let them soak in milk for at least 2 hours.
Melt the butter in a pan, add the cheese (just a dash of milk) and stir constantly until cheese is completely melted and blended with butter.
The cheese must form filaments when the spoon was dipped in it.
Continue to turn and quickly add, one after another, the egg yolks and mix.
The cheese sauce should be creamy but slightly dense.
Ingredients and dosing for 4 persons
- 300 g of cheese fontina val d'aosta
- Milk
- 20 g of butter
- 3 egg yolks