1. Remove the rind of the fontina cheese, then cut into small cubes. Place the cheese in a bowl and pour the milk over it. Cover the bowl with plastic wrap and place it in the refrigerator for half a day (at least 2 hours). In this way the milk absorb the flavor of the cheese and the cheese will be creamier when cooked.

2. Place the milk and cheese in a fondue saucepan and cook over low flame keeping stirring with a wooden spatula. At first the pieces of cheese join together and form a single block. Don’t worry, slowly they melt and become more fluid.

3. Once the cheese melted, add the butter and the egg yolks and stir. If the consistency of the cheese is too firm, adjust adding more milk.