INGREDIENTS
Serves: 4-6
Prep time: 20 minutes
Cook time: 15 minutes
- 18 ounces Hay There Raw Milk Gouda with Truffle
- 2 tablespoons cornstarch
- 1 teaspoon truffle oil
- 1 cup of white wine (substitute chicken stock and 1 tbsp lemon juice)
Serving Suggestions:
- Crusty bread
- Grapes
- Sliced apples or pears
- Broccoli florets
- Carrots
- Mushrooms
- Steak bites
HOW TO MAKE
- Shred Hay There Raw Milk Gouda with Truffle and add to a large bowl.
- Then add the cornstarch to the cheese and toss to fully coat. Set aside.
- In a large saucepan (or electric fondue pot) over medium low heat, add in the truffle oil and garlic and let cook for about 2 minutes or until aromatic.
- Next add in the white wine and bring to a gentle simmer.
- Once simmering add in the cornstarch coated cheese and stir until fully melted and smooth. Transfer to a fondue pot and serve with your desired dippers!
- Store in the fridge for up to 3 days and reheat over low heat on the stove until melted again.
