If you should find yourself in the town of Cuneo, step into
If possible, combine the cheese and milk in a bowl and let soak overnight in the refrigerator or for at least a few hours at room temperature.
Melt the butter in the top pan of a double boiler over simmering water. Add the cheese and milk mixture. Whisk well to combine, then continue to whisk, adding the egg yolks one at a time and whisking well after each addition. When the fonduta is smooth and creamy, after about 6 to 8 minutes, stir in the truffle oil, if desired.
Serve at once in warmed bowls as a dip with one of the suggestions in the introduction.
© 2001 Joyce Goldstein. All rights reserved.