White Truffle Fondue Fonduta con Tartufi

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