Cheese fondue

Cut the cheese into very thin slices and place in a bowl.

Add enough milk just enough to cover it and let it sit for four or five hours.

Break eggs, discard the egg whites and yolks kept everyone in a half shell.

Melt the butter in a heavy-bottomed small saucepan and rounded, join the flour, stir and, after a minute, pick it up from the heat and add the fontina cheese and milk.

Place the warm water in a small saucepan and begin to mix with a whip by keeping the water at a boil just mentioned.

Stir continuously and, when the cheese is completely melted, becoming a stringy, join the egg yolks, one at a time, combining the next until the previous one has been mixed.

As soon as the fondue you thickened is ready: complete with a ground white pepper and pour hot on spinach flan.

If you must wait, leave it in the hot but not boiling water bath.