Fontina Cheese Dip
8/21/2005
From Italian Cooking Encylclopedia, p. 131

9 oz fontina, diced
1 c milk (change to 3/4 c milk and 1/4 c white wine)
1 tbsp butter
2 eggs, lightly beaten
pepper
bread
apples

This sauce needs to be cooked over a very gentle heat - don't overheat it, or the eggs might curdle.  Cook slowly, stirring all the time.

Put the cheese in a bowl with the milk and allow to soak for 2-3 hours.  

Transfer to a double boiler or a heatproof bowl set over a pan of simmering water.

Add the butter and eggs and cook gently, stirring until the cheese has melted to a smooth sauce with the consistency of custard.

Remove from the heat and season with pepper.  Transfer to a serving dish and serve immediately with chunks of bread.