Piedmontese Cheese Fondue

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.