Classic Fondue
1Ib Fontina cheese, cubed 450g
1tbsp plain white flour or 1tbsp polenta flour
3/4cup cold milk 7floz/200ml
4 egg yolks
4oz butter100gThoroughly mix the cheese and the flour together in a deep stainless steel saucepan. Cover with the milk and leave to soften for about 30 minutes.
Drain the cheese, egg yolks and butter into the top half of a double boiler and stir constantly until the cheese has melted. The eggs must not be allowed to scramble.

As soon as the Fonduta is silky smooth and piping hot, serve it in hot soup plates or a fondue bowl (as illustrated) with slices of toasted or fried bread, grissini bread sticks or polenta. Note you can also pour the Fonduta over cooked pasta or even make it into a risotto.