14 oz. Fontina Val d'Aosta
4 egg yolks
1 - 2 glasses milk 8 slices of bread (thinly sliced)
In a large saucepan place the diced Fontina, the flour and the milk. Stir will with a wooden spoon and leave for a
while. (several hours even overnight)
Cook the mixture over medium heat, while stirring from time to time until the
cheese is totally melted.
Never allow mixture to come to a boil.
Remove from heat and add 4 egg yolks; whisk
well so that the eggs are fully incorporated into the mixture.
Place once more on the heat so that the eggs can
cook with the Fontina.
When the "fonduta" has become smooth, serve over thinly sliced bred that has been
either toasted or lightly fried.