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Pare off the rind and cut the cheese into small dice. Put it into a bowl, cover with milk and leave to steep for at least 8 hours overnight. Pour the cheese and the milk into the top of a double boiler. The water in the bottom should be hot but not boiling. Add the egg yolks and the butter. Cook over a low heart, stirring constantly but gently with a wooden spoon. The moment the cheese is smooth and creamy, pour it into deem, heated plates and sprinkle with pepper. Serve with fingers of toast. Serves 6
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