Three Hours before cooking:  Cut the crust off the Fontina cheese and slice it into medium-thick slices.  Layer the slices in a high-sided dish and pour the milk over the top.  If the cheese is not covered, add more milk until it is. Leave for at least 3 hours.

Take the cheese out of the milk and put it in a heavy bottomed pot with the butter and flour.

Heat it on a low heat, stirring continuously with a wooden spoon.

Separate the egg yolks and whites. (You can use the egg whites for some other delicacy).

When the cheese is almost all melted, add 200ml of the milk used to soften the cheese, and stir it in.

Mix the egg yolks together, then add them all at once to the cheese mixture, stirring all the time.

DO NOT LET THE MIXTURE BOIL!! Stir continuously until the fonduta becomes thick and creamy.  This process is VERY slow and can take between 15 and 30 minutes.  Try to be patient and keep stirring.......It is done when it thickens to the consistency a little thicker than custard.

You can pour the finished product into individual serving bowls to be eaten with a spoon.  Sprinkle cracked black pepper, or grate truffle over the top for an added extra kick.