Cacimperio (Piedmontese Fondue)

Ingredients

• g fontina cheese
• g butter
• egg yolks
• milk
• raw white truffles

Instructions

1. Cut the rind-free fontina into small dice and soak it in milk for two hours.
2. Melt the butter until it takes color, then add the cheese along with just two spoonfuls of its soaking milk.
3. Work it with a spoon without boiling until the cheese is fully melted, then remove from the heat and stir in the four yolks.
4. Return briefly to the fire, stirring, until it is like a thick cream (not grainy or stringy); pour into a warm dish.
5. If desired, top with paper-thin shavings of raw white truffle.