- Place the diced fontina into a large mixing bowl, cover the cheese with milk, cover with plastic wrap and place into the fridge preferably overnight.
- Take two saucepans, one larger than the other so we can make a bain-marie. Add a few cups of water into the larger pot and bring it to a gentle simmer over a low to medium heat.
- Add the butter, egg yolks, cheese and milk into the smaller pot, place into the bain-marie and continuously stir using a wooden spoon until the cheese begins to melt.
- When the fondue reaches a rich and creamy consistency you can remove the pot from the bain-marie.
- Serve the cheese fondue with a healthy shaving of fresh truffle with the toasted bread and anchovies to the side.
Cheese Fondue with truffle
Recipe by Tobie Puttock
This cheese fondue serves four - make it extra special with freshly shaved truffle.
Ingredients
- 500g fontina cheese, roughly diced
- Some milk
- 5 egg yolks
- 2 tablespoons best quality butter
- Approx 80g fresh truffles
- 1 loaf ciabatta sliced 1cm thick, toasted
- 10-20 best quality anchovies
