Truffle Cheese Fondue

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 6
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Truffle Cheese Fondue is a decadent twist on the classic Swiss dish, perfect for cozy gatherings or special occasions. The luxurious aroma of truffle oil takes this fondue to the next level, making it an unforgettable treat for cheese lovers.

Ingredients for Truffle Cheese Fondue

Gruyère cheese brings a smooth, nutty flavor creating the base of this fondue. Emmental cheese complements it with a slightly tangier and fruity profile, making the blend perfectly balanced. Dry white wine adds a slight acidity that helps to melt the cheese smoothly while enhancing the flavors. The truffle oil is the star here, offering a luxurious earthy aroma that transforms this fondue into a gourmet delight. A clove of garlic rubbed inside the pot gives a subtle hint of garlic without overpowering the dish. Cornstarch mixed with lemon juice ensures the fondue stays smooth and emulsified. A pinch of nutmeg, along with salt and black pepper, rounds out the flavors.

Tips & Tricks

  • Choose a good quality truffle oil for the best aroma and flavor.
  • Keep the heat low to prevent the cheese from becoming grainy.
  • Avoid pre-grated cheese; it often contains anti-caking agents that affect melting.
  • If the fondue thickens too much, add a splash of wine to loosen it up.

Serving Suggestions

Serve your Truffle Cheese Fondue with a variety of dippers for a delightful experience. Cubed bread is a classic choice, and it toasts up perfectly in the cheese. For a healthier twist, try serving with blanched vegetables like carrots, broccoli, and cauliflower. These veggies not only add color but also pair wonderfully with the rich cheese.

Frequently Asked Questions

Can I use other cheeses?
Yes, although Gruyère and Emmental are traditional, you can experiment with other semi-firm cheeses like Fontina or Comté.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge. Reheat gently on the stove with a splash of wine to restore its creamy consistency.
What if I don't have a fondue pot?
You can use a heavy-bottomed saucepan instead. Just transfer the fondue to a warmed bowl for serving.

Truffle Cheese Fondue Recipe Walkthrough

Start by grating your Gruyère and Emmental cheeses and set them aside. This step ensures the cheese melts evenly and quickly. In a small bowl, mix the cornstarch with lemon juice to form a slurry, which you'll use later to stabilize the fondue.

Take your fondue pot and rub the inside with a garlic clove. This step infuses a gentle garlic aroma without overwhelming the cheese. Discard the garlic afterward. Pour in the dry white wine and bring it to a gentle simmer over medium heat. This is crucial for the cheese to melt smoothly.

Gradually add the grated cheeses to the pot, stirring constantly. Patience is key here; add the cheese a handful at a time, ensuring each addition is melted before adding more. Once the cheese is fully melted and smooth, stir in the prepared cornstarch slurry, followed by a pinch of nutmeg, and season with salt and black pepper to taste.

Finally, drizzle in the truffle oil and stir well to combine. The fondue should be velvety and aromatic at this point. Reduce the heat to low to keep it warm while serving, and you're ready to enjoy!

Why You'll Love This Recipe

  • Rich, creamy texture that clings beautifully to every dipper.
  • The earthy aroma of truffle oil elevates the fondue experience.
  • Simple to prepare yet impressive enough for entertaining.
  • Customizable with your favorite vegetables and bread for dipping.

Ingredients

1 lb Gruyère cheese
1 lb Emmental cheese
1 cup dry white wine
2 tbsp truffle oil
1 clove garlic
1 tbsp cornstarch
1 tbsp lemon juice
Pinch of nutmeg
Salt and black pepper to taste
Cubed bread for serving
Assorted vegetables for dipping (carrots, broccoli, cauliflower)

Step-by-step Instructions

1. Grate the Gruyère and Emmental cheeses and set aside.
2. In a small bowl, combine the cornstarch and lemon juice to create a slurry.
3. Rub the inside of a fondue pot with the garlic clove, then discard the garlic.
4. Pour the white wine into the pot and bring to a gentle simmer over medium heat.
5. Gradually add the grated cheeses to the pot, stirring continuously until melted and smooth.
6. Stir in the cornstarch slurry, nutmeg, salt, and black pepper.
7. Drizzle in the truffle oil and stir well to combine.
8. Reduce heat to low and keep warm while serving.

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