Fondue with Truffle Cheese

Name: Fondue with Truffle Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g truffle cheese, grated; 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 300ml dry white wine; 1 tablespoon cornstarch; 1 teaspoon truffle oil; 1 clove garlic, halved; Freshly cracked black pepper; Crusty bread, cut into cubes for dipping

Highlighted under: Global Flavors

I absolutely adore making fondue, especially when it features the rich, decadent flavors of truffle cheese. The creamy texture envelops chunks of bread, and when you dip them in, it feels like a luxurious experience. This fondue recipe has quickly become a favorite at my gatherings. The blend of cheeses is vital to achieving the perfect melt, and the truffle oil adds an enticing aroma that makes everyone want to dive in for more. It's not just a dish; it's an unforgettable experience that warms the heart and soul.

Created by

Ainsley Harper

Last updated on 2026-01-13T03:40:09.998Z

When I first tried making fondue with truffle cheese, I was blown away by the delightful combination of flavors. I experimented with different types of cheese, but the richness of the truffle-infused option stole the show. I learned that allowing the cheese to melt slowly over low heat enhances the flavors, creating a smooth and velvety dip that pairs perfectly with crusty bread.

One tip that I find crucial is to toss the cheese with a bit of cornstarch before melting. This not only helps achieve a creamy texture but also prevents the cheese from clumping together. It’s these little tricks that transform a simple dish into something extraordinary!

        Why You Will Love This Fondue
        Luxurious flavor from the truffle cheese that captivates the senses
Rich and creamy consistency that makes dipping irresistible
Perfect for sharing with friends and family during cozy gatherings

      

Choosing the Right Cheese

The foundation of a great fondue lies in the cheese selection. Truffle cheese, Gruyère, and Emmental are ideal because they all melt beautifully when combined. Gruyère adds a slightly nutty flavor, while Emmental contributes a mild sweetness that balances the richness of the truffle cheese. Make sure you buy high-quality cheeses from a reputable source, as pre-shredded cheese often contains anti-caking agents that can lead to a grainy texture in your fondue. Grating the cheese yourself also allows for a finer consistency, ensuring a smooth melt.

Another helpful tip is to use a mix of at least two different cheeses to enhance the flavor profile, as they each offer unique characteristics that contribute to the final taste. If you’re feeling adventurous, consider blending in a little aged cheddar or Fontina for additional depth. These modifications will maintain the creamy texture while offering a new twist. Just remember that using cheese with similar melting properties is crucial to achieving that silky fondue consistency.

The Perfect Wine Pairing

When it comes to the wine, a dry white is essential for balancing the richness of the cheese. I recommend using a wine like Sauvignon Blanc or a dry Riesling for their acidity, which helps cut through the heaviness of the truffle cheese. Aim for a wine that you would enjoy drinking, as its flavor will intensify in the final dish. Avoid overly sweet wines, as they can alter the overall taste and make your fondue cloying rather than harmonious.

To test the fondue’s flavor later, dip a small piece of bread into the mixture to check if it needs more wine or spices. If the fondue tastes flat, a splash of wine can elevate it instantly. Just be careful not to add too much—start with a tablespoon and adjust gradually, heating back up to the desired consistency if it thickens too much.

Ingredients

Gather the following ingredients for a delightful fondue experience:

Fondue Ingredients

200g truffle cheese, grated
200g Gruyère cheese, grated
200g Emmental cheese, grated
300ml dry white wine
1 tablespoon cornstarch
1 teaspoon truffle oil
1 clove garlic, halved
Freshly cracked black pepper
Crusty bread, cut into cubes for dipping

Make sure to use fresh ingredients for the best flavor.

Instructions

Follow these simple steps to create your fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic cloves to infuse flavor. Discard the garlic afterward.

Mix the Cheeses

In a bowl, mix the grated truffle cheese, Gruyère, and Emmental with cornstarch. This will help prevent clumping.

Heat the Wine

Pour the white wine into the fondue pot and heat over medium heat until it simmers.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring constantly until the cheese is fully melted and smooth.

Add Truffle Oil

Stir in the truffle oil and season with freshly cracked black pepper. Keep the fondue warm over low heat.

Serve and Enjoy

Serve the fondue immediately with bread cubes for dipping.

Enjoy this luxurious fondue with good company!

Pro Tips

For an even richer flavor, consider adding a splash of brandy to the cheese mixture. It's also helpful to have various dippables, like vegetables or cured meats, for a fun twist.

Troubleshooting Fondue Consistency

If your fondue turns out too thick, there are a couple of remedies. Gradually stir in more dry white wine over low heat until you achieve your desired consistency. On the other hand, if your fondue is too runny, creating a slurry with cornstarch and a little wine can help thicken it. Just dissolve a tablespoon of cornstarch in a bit of cold wine, then stir it into the fondue while it’s gently heated until it thickens. This method will prevent clumping and ensure a velvety texture.

Keep in mind that fondue should maintain a molten but not overly viscous consistency. It should slowly drip off the bread when you lift it. If you notice separation, that’s usually a sign of overheating — make sure to keep the heat on low once the cheese melts to retain a smooth blend.

Serving Suggestions

Traditionally, fondue is accompanied by cubed crusty bread, but you can get creative with your dippers. Fresh vegetables like blanched broccoli or cauliflower florets provide a refreshing crunch, while sliced apples or pears can offer a sweet contrast to the rich cheese. Cooked meats such as chicken or prosciutto also make excellent additions, enhancing the sharing experience. Offering a selection allows your guests to mix and match, making it an interactive dish.

Consider serving your fondue with a variety of dipping sauces on the side, like a tangy mustard or a robust pesto. This not only complements the cheese flavor but also adds a twist that keeps your guests intrigued. Make sure to set up a designated area for dippers around the fondue pot to facilitate easy serving and maintain the fun atmosphere of the gathering.

Questions About Recipes

→ Can I use different cheeses for this fondue?

Yes, you can experiment with other cheeses, but make sure they melt well, like Fontina or Havarti.

→ Is there a non-alcoholic version of this fondue?

Absolutely! You can substitute the dry white wine with non-alcoholic wine or vegetable broth.

→ How can I keep the fondue warm during the gathering?

Use a small tea light or fondue burner to keep the pot warm while serving.

→ What can I dip into the fondue besides bread?

You can dip vegetables like broccoli or carrots, or even meats like sliced sausage!