Fontina DOP Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Cut the Fontina into slices or cubes. Place in a container, cover with milk and set aside for at least 2 or 3 hours.
Place a pan of water on the burner to create a bain marie. Place a saucepan in the larger pan. Add the butter and, when melted, add the softened Fontina and the milk, whisking until the cheese begins to melt.
Add the egg yolks and continue to cook, constantly stirring until smooth and creamy. Serve in terracotta bowls, surrounded by crostoni, garnished with shaved white truffle.