White Truffle cheese fondue
Ingredients for 4 servings
- 300 g of “Fontina” cheese from Valle d’Aosta
- 400 ml of milk
- 2 egg yolks
- 1 tablespoon of flour
- 40 g of Inaudi Truffle Butter
- 1 jar (18g) of “Tartufi bianchi interi al naturale Inaudi” (natural whole White Truffles)
Cut the “Fontina” cheese into small pieces and soak them in milk for at least 30 minutes.
Melt the butter in a pot, remove it from the heat and, after having sifted it, add the flour. Mix vigorously to obtain a creamy, thick texture (white roux). Place the pot over the heat, pour milk, the preservation liquid from the jar and add the cheese. Cook over a low heat keeping on mixing with a whip. Once the fondue boils, remove the pot from the heat and add the egg yolks. Place the pot on the heat again to obtain a smooth, creamy texture.
Remove the pot from the heat and pour the fondue into four bowls.
Sprinkle the cheese fondue with White Truffle slices.