Piedmontese Cheese Fondue

Ingredients

• 8 oz fontina cheese
• 1 cup whole milk
• 2 egg yolks
• 2 tbsp butter
• 1 loaf crusty bread

Instructions

1. 1

   Dice the 8 oz fontina cheese into small cubes and set aside. Cut the 1 loaf of crusty bread into bite-sized chunks for dipping.

2. 2

   In a medium saucepan over low heat, warm the 1 cup whole milk and 2 tbsp butter until the butter melts and the milk is steaming, about 3 minutes.

3. 3

   Gradually whisk the cheese cubes into the warm milk, a handful at a time, stirring constantly until fully melted and smooth, about 5 minutes.

4. 4

   In a small bowl, beat the 2 egg yolks. Slowly whisk a ladleful of the hot cheese mixture into the yolks to temper them, then stir the yolk mixture back into the saucepan.

5. 5

   Cook over low heat, stirring, until the fondue thickens to a creamy, ribbon-like consistency, about 3 minutes. Serve immediately with the bread for dipping.

Tools you’ll need

• medium saucepan
• whisk
• small bowl
• cutting board
• knife

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