Italian fondue:
Melt the following in a fondue pot:
200 gm fontina or other semi-soft cheese.
½ to 1 tablespoon plain flour.
Then add the following but do not heat to more than 90 c:
130 ml whole milk.
A splash of masala.
Serve with 2 egg yolks bread celery or even beef.
Traditional recipe.
Photo www.duckduckgo.com
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