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; 100g Gruyère cheese, grated; 100g Emmental cheese, grated; 200ml dry white wine; 1 clove garlic, halved; 1 tablespoon cornstarch; Freshly ground black pepper, to taste; Crusty bread, for dipping; Vegetables (like broccoli or carrots), for dipping

Highlighted under: Global Flavors

I can't think of a more luxurious dish than Fondue with Truffle Cheese. This savory experience combines the rich and earthy flavors of truffle cheese with a creamy and velvety texture that draws everyone in. When we first tried making this fondue, I was amazed at how quickly it came together and how it transformed a gathering into an unforgettable culinary event. It’s perfect for sharing, dipping, and pairing with fresh bread and charcuterie, making it an ideal choice for cozy nights or special occasions.

Created by

Skylar Jennings

Last updated on 2026-01-05T23:40:16.593Z

When I first introduced this Fondue with Truffle Cheese at a dinner party, I was met with excited gasps, and it's easy to see why. The aroma alone is enough to set the mood! I love how the combination of cheeses melts beautifully, creating a delightful dip that’s rich and sophisticated. What truly elevates this dish is a splash of white wine and a hint of garlic, which enhance the overall flavor profile, wrapping the cheese and truffle essence in a harmonious blend.

For those who’ve never made fondue, I have a tip: ensure your cheese is at room temperature before melting. This small step makes a dramatic difference in achieving that silky consistency we all crave. Serve with a selection of crusty bread and fresh vegetables for an unforgettable experience that warms your heart and fills your belly.

        Why You'll Love This Recipe
        Luxurious flavor profile with the addition of truffles
Creamy texture that is perfect for sharing
Easy to prepare and great for any gathering

      

Mastering the Cheese Melt

One of the critical elements in making a perfect fondue is achieving a smooth, creamy melt of the cheese. The blend of truffle cheese, Gruyère, and Emmental creates a deep and complex flavor profile, complemented by the right technique. To prevent clumping, it’s important to toss the grated cheeses with cornstarch before combining them with wine. This practice helps separate the cheese strands and retains the fondue's glossy texture instead of turning into a stringy mass.

As you melt the cheese, maintain a gentle simmer rather than a full boil; this ensures that the cheese remains creamy and doesn’t toughen. If you find your fondue too thick, you can add a splash more wine to adjust the consistency. On the other hand, if it's too thin, let it simmer a bit longer while stirring to encourage evaporation for a rich, velvety outcome.

Perfect Pairings and Dipping Options

When it comes to dipping, the right accompaniments can elevate your fondue experience. Crusty bread is a classic choice, but consider adding a variety of dipping options. Roasted or blanched vegetables like broccoli and carrots not only add color but also a fresh contrast to the richness of the cheese. Apples or pears can provide a surprising sweet touch, enhancing the umami flavors of the truffle cheese.

If you’re feeling adventurous, try pairing the fondue with cured meats such as prosciutto or salami. The savory, salty flavors of the charcuterie complement the earthy notes of the truffle range perfectly. Remember to provide skewers for easy dipping and ensure a good ratio of cheese to dipper for the ultimate flavor experience.

Ingredients

For the Fondue

200g truffle cheese, grated
100g Gruyère cheese, grated
100g Emmental cheese, grated
200ml dry white wine
1 clove garlic, halved
1 tablespoon cornstarch
Freshly ground black pepper, to taste
Crusty bread, for dipping
Vegetables (like broccoli or carrots), for dipping

Instructions

Prepare the Pot

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

Mix the Cheeses

In a bowl, combine the grated truffle cheese, Gruyère, and Emmental with cornstarch. This helps to keep the cheese from clumping while melting.

Heat the Wine

Pour the white wine into the fondue pot and heat over medium flame until it starts to simmer.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring constantly until melted and smooth. Add black pepper to taste.

Serve

Serve the fondue immediately with crusty bread and vegetables for dipping. Enjoy the cheesy goodness!

Pro Tips

For an extra layer of flavor, consider adding a dash of nutmeg or even a drizzle of truffle oil before serving to elevate the dish even further.

Make-Ahead Tips

While fondue is best enjoyed fresh, you can prepare some elements in advance to streamline serving. Grate the truffle cheese, Gruyère, and Emmental the day before, and store them in an airtight container in the refrigerator. Additionally, you can mix the cheese with cornstarch ahead of time to save a few minutes when you are ready to serve.

For the vegetable dips, you can blanch your vegetables a few hours in advance. Store them in a covered container with a damp paper towel to ensure they stay fresh and crisp until you’re ready to enjoy your fondue.

Storing and Reheating

If you have any leftover fondue, don't worry! You can store it in an airtight container in the refrigerator for up to three days. When reheating, add a splash of wine or a little cream to bring back its creamy texture, as the cheese may thicken upon cooling. Gently reheat on the stovetop over low heat while stirring frequently to restore its silky consistency.

Avoid microwaving the fondue as it can cause the cheese to seize up and become gritty. Instead, use a double boiler for gentle heating to maintain the smooth texture. This technique takes a bit longer, but it’s worth the wait for that perfectly melty fondue experience.

Questions About Recipes

→ Can I use different types of cheese?

Yes, you can substitute any semi-soft or soft cheese that melts well, but the flavor will differ from the original recipe.

→ Is fondue pot necessary?

While a fondue pot is ideal, you can use a heavy-bottomed saucepan on low heat. Just make sure to stir frequently.

→ How can I store leftovers?

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

→ What can I dip in the fondue?

Crusty bread, vegetables like broccoli or bell peppers, and even cured meats work wonderfully as dippers!