Method

Cut the Fontina cheese into cubes and put it into a pan, add the flour, 1/2 glass of milk, a pinch of salt and soak all for 3 hours.
Melt a knob of butter in a concave-bottomed pan and add the Fontina with the milk and the flour.
Leave the pan in bain-marie and cook while beating with the whisk until you get a thick and smooth cream.
In a separate bowl whisk the egg yolks with some cream, pour the compound into the fondue and cook for 3 more minutes.
Toast the bread with the remaining butter.
Put the bread slices on a serving dish and pour the fondue over them.
Cover all with very thin slices of Alba truffle… and enjoy your meal!