2 tablespoons unsalted butter 3/4 cup whole milk 3 egg yolks, lightly beaten 1/2 pound fontina cheese, preferably Val d’Aosta, diced small Shaved fresh truffle or truffle oil for garnish (optional) Cubed bread or boiled potatoes or steamed asparagus, for serving (optional). 1. In top of a double boiler set over simmering water, melt butter. In a bowl, whisk together the milk and the yolks; stir in the cheese. 2. Whisking constantly, slowly add egg and cheese mixture into butter. Continue whisking until mixture has melted and thickened slightly, 8 to 10 minutes. 3. Transfer fonduta to a warmed bowl and garnish with shaved truffle or truffle oil, if desired. Serve with bread, potatoes or asparagus, for dipping. Alternatively, arrange asparagus on a platter, drizzle with fonduta, and garnish with shaved truffle or truffle oil. Yield: 4 servings.