This really is the most wonderful cheese fondue ever. Serve it with big chunks of French bread for dipping into the cheese and truffle mixture. Serve with cold fresh fruit, such as pineapple, grapes, melon, and strawberries, as a refreshing counterpoint to the rich fondue.
Grate or cut the cheese into small cubes and place in a deep pan. Cover the cheese with milk and allow it to soak for about 2 hours.
Melt the butter in a saucepan and add the Fontina and the milk, stirring until the cheese has completely melted.
Reduce the heat to low, and slowly whisk in the eggs, stirring until smooth and completely blended.
Fill small fondue pots with the fondue and drizzle a little truffle oil on top. Garnish with a slice of fresh truffle if desired.