Valdostan Fondue

Cut the Fontina cheese into small cubes, about 1-2 cm. Place the Fontina cheese in a bowl and cover with whole milk. Let it soak at room temperature for at least 2 hours, or ideally overnight in the refrigerator.

Drain the Fontina cheese, reserving the whole milk.

In a heavy-bottomed saucepan or a double boiler, melt the unsalted butter over low heat.