Fonduta Valdostana

You don’t need a traditional glazed fondue pot for this extraordinary northern Italian melted cheese confection enriched with egg yolks and laced with aromatic white truffle oil. A ceramic bowl set over simmering water is my clay pot version of a double boiler; it will produce just the amount of low heat to melt the cheese. (Cheese that melts too quickly can turn stringy and seize up.) I am indebted to Matt Kramer’s wonderful cookbook A Passion for P