1.41 oz of butter
0.55 lb whole milk
4 egg yolk
a pinch of white pepper
Cut the Fontina cheese in thin slices and let it sit in a pot with the milk for at least two hours. After two hours, put the pot on the stove at slow heat and add the butter. Keep steering until the cheese melt completely (this all process is very important and be careful not to allow the cheese to boil). At this point you can add the eggs yolk and keep mixing for another 30 minutes until everything is nice and creamy.
Turn off the stove and serve the Fontina in a designated container with a tea flame underneath or a ceramic pot kept hot in the oven so the Fontina will stay hot and keep the same density.
It goes well with vegetables, meat, polenta or with roasted pieces of bread.