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Cheese Fondue with truffle

Recipe by Tobie Puttock

This cheese fondue serves four - make it extra special with freshly shaved truffle.

  • 500g fontina cheese, roughly diced
  • Some milk
  • 5 egg yolks
  • 2 tablespoons best quality butter
  • Approx 80g fresh truffles
  • 1 loaf ciabatta sliced 1cm thick, toasted
  • 10-20 best quality anchovies
  1. Place the diced fontina into a large mixing bowl, cover the cheese with milk, cover with plastic wrap and place into the fridge preferably overnight.
  2. Take two saucepans, one larger than the other so we can make a bain-marie. Add a few cups of water into the larger pot and bring it to a gentle simmer over a low to medium heat.
  3. Add the butter, egg yolks, cheese and milk into the smaller pot, place into the bain-marie and continuously stir using a wooden spoon until the cheese begins to melt.
  4. When the fondue reaches a rich and creamy consistency you can remove the pot from the bain-marie.
  5. Serve the cheese fondue with a healthy shaving of fresh truffle with the toasted bread and anchovies to the side.

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