Fonduta is a speciality of Valle d’Aosta where the Alpine air makes this kind of dish very comforting during the cold winter months. The closeness of the French border is evident from its similarity to fondue.
Put the milk in a double boiler and add the cheese. Stir until the cheese starts to melt then take off the heat and add the egg yolks. Put back on the heat and constantly until the mixture is smooth and creamy but without letting it boil. Serve in soup bowls with bread and crudités.
