Fondue with Raschera Valgrana

Difficulty

average

Ingredients

400 g of Raschera Dop Valgrana
300 g of milk
4 eggs’ yolks

Procedure

Cut the Raschera into dices and put them in a saucepan. Add the yolks, the milk and melt the whole at medium heating, continuously mixing with a spoon until the cheese is melted, smooth and homogeneous. Pour the fondue in the hot mugs and serve. If wished, some toasted bread croutons or black / white truffle may be added.