5 oz. Italian fontina, trimmed of rind and cut into 3/4" cubes
2 teaspoons flour
1 cup whole milk
2 egg yolks
1 tablespoon butter, softened
1 ounce taleggio cheese, trimmed of rind
1 1-ounce white truffle, gently brushed clean
4-8 slices Italian bread, toasted
Toss fontina and flour together in a medium heat-proof bowl, stir in milk, cover with plastic wrap, and refrigerate overnight.
The following day, stir egg yolks and butter into bowl with cheese-milk mixture. Set bowl over a medium pot of gently simmering water over medium-low heat and cook, stirring constantly, until cheese is completely melted, 15-20 minutes. Add taleggio and stir until it melts into fontina, about 2 minutes.
Divide melted cheese between 4 soup bowls and shave slices of truffle over cheese. Serve with toast
Posted: 5/5/2011 4:22:29 PM