Fondue ala Valdostana | Carlo Florence chef

Ingredients

• 300 g of Fontina Valdostana dop
• 3 yolks
• 20 g of butter
• 1 tablespoon of flour
• 3 dl of milk
• 5 slices of toasted bread
• Remove the crust from the cheese, cut it into thin slices, put them in a bowl, cover them with milk and let them rest for 4 hours.
• When the cheese is almost completely melted, add the yolks, after mixing them well, continue stirring until you get a mixture with a creamy consistency. Season with a generous grind of pepper.
• Toast the bread and make it in cubes, you will use it with the classic fondue forks.
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