Black Truffle Fondue

Combine white wine and Black Truffle Cheese in a fondue sauce, and your guests might just start wondering where you went to cooking school.


    • 1 Tbsp butter
    • 2 Tbsp chopped shallots
    • ½ cup white wine
    • ½ cup whipping cream
    • 1 tablespoon cornstarch
    • 2 ½ cups Bothwell Black Truffle, shredded


  1. Melt butter in a heavy saucepan over gentle heat.
  2. Cook shallots until soft.
  3. Add wine and reduce by half.
  4. Add whipping cream and simmer for 5 minutes.
  5. Reduce heat to low.
  6. Mix shredded cheese with cornstarch and add, stirring constantly until all of the cheese is melted.
  7. Hold over low heat in a double boiler/fondue pot.
  8. Be careful not to boil the fondue once the cheese is added.