A spoonable cheese custard similar to fondue. It`s eaten throughout the Piedmont and Val d`Aosta as a first course or substantial snack. The garlicky, aromatic white truffle of Piedmont`s Alba is a traditional and luxurious topping. In this version, a large garlic clove cooks with the mixture to echo the character of the ìwhite diamondî truffle. Young Nebbiolo d`Alba is the favored wine.
1 pound imported Italian Fontina cheese, rind trimmed, cut into small cubes
2 cups milk (do not use lowfat or nonfat)
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 large garlic clove, halved
5 egg yolks
Freshly ground white pepper
6 sprigs fresh Italian parsley
12 thick multigrain bread slices, toasted
Place cheese and milk in large metal bowl. Cover and refrigerate overnight.
Let cheese and milk stand 1 hour at room temperature. Set bowl with cheese and milk over saucepan of boiling water (do not allow water to touch bottom of bowl). Add butter and garlic to cheese and stir until cheese becomes stringy. Add yolks and whisk until slightly thickened, about 10 minutes; do not boil. Season with pepper. Remove garlic, Spoon cheese mixture into heated bowls. Garnish with parsley. Surround with bread and serve.
