Serve this classic Italian-style fondue with crudité and warm crostini, or with a poached fresh-farm egg on top!
10 ounces Fontina or fontal, rind trimmed and cut into small dice
1 cup milk
4 tablespoons butter
4 large egg yolks
Toasted bread crostini, for dipping
Assorted sliced vegetable crudité, for dipping
1. Place the cheese in a small bowl and pour over the milk (add more milk as necessary to just cover the cheese). Cover and set aside overnight.
2. Bring water in the bottom half of a double boiler to a simmer over medium heat. Melt the butter in the top half of the double boiler and then stir in the cheese-milk mixture and continue to stir until cheese has melted.
3. Add egg yolks to the fonduta one at a time, whisking constantly, until the sauce is a smooth, thick and glossy, about 10 minutes. Pour into a warm dish and serve immediately with the toasted crostini and crudité.