INGREDIENTS: (4 SERVINGS)
Fontina cheese: 1 lb
Butter: 1 oz
Egg yolks: 4
Remove the rind from Fontina cheese and cut it into cubes.
Place the cheese in a bowl, cover with milk and allow to rest for about 3 hours.
Melt the butter, add Fontina cheese and milk and cook in a double boiler on oven medium heat, stirring with a wooden spoon.
When Fontina begins to melt, turn up the heat and mix quickly.
Add the egg yolks one at time, making sure that the first yolk is well mixed in before adding the next one.
Stir until the mixture reaches the correct creamy consistency .
Serve in pottery bowls with croutons made of bread fried in butter.