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 Gruyère cheese, grated; 200g Emmental cheese, grated; 100g truffle cheese, grated; 300ml dry white wine; 2 tablespoons cornstarch; 1 clove garlic, halved; Freshly ground black pepper; Truffle salt for sprinkling; Bread cubes, for dipping

Highlighted under: Festive Meals

I absolutely love making fondue, especially when I can incorporate the luxurious flavor of truffle cheese. It's a dish that brings everyone together and creates a shared experience around the table. The combination of creamy, melted cheese with the earthy notes of truffle makes it an indulgent treat that's perfect for special occasions or cozy nights in. Moreover, using a mix of cheeses results in a beautifully complex flavor that elevates the entire experience. Let’s dive into this delightful recipe that I can’t get enough of!

Created by

Yvette Harrington

Last updated on 2026-01-12T01:42:35.901Z

When I first experimented with truffle cheese in fondue, I wasn't quite sure how it would turn out. However, I was pleasantly surprised by the depth of flavor that the truffle brought to the traditional cheese blend. I carefully selected a mixture of Gruyère and Emmental cheese to create that rich, creamy texture that fondue is known for. The truffle cheese added complexity that was simply irresistible!

One of my favorite moments was watching everyone dip their bread into the bubbling cheese and see their eyes light up in delight. For an extra touch, I like to sprinkle a bit of truffle salt on top before serving, amplifying the earthy aroma. It’s a fun dish that encourages laughter and sharing, making it perfect for gatherings.

Why You'll Love This Fondue
Rich, earthy flavor from truffle cheese that tantalizes your taste buds
Decadently creamy texture that keeps you coming back for more
Perfect fored for cozy gatherings or a romantic evening
Easily customizable with your favorite dippables

The Role of Cheese in Fondue

Choosing the right cheese is crucial for a successful fondue. Gruyère and Emmental are traditional favorites for their melting properties, offering a smooth and cohesive texture. The addition of truffle cheese elevates the dish by introducing an earthy aroma that pairs beautifully with the nuttiness of the Gruyère. The key is to shred the cheeses finely; this helps them melt evenly and avoids clumping during the cooking process, ensuring a silky finish.

Cornstarch plays an essential role in your fondue by stabilizing the melted cheese mixture. Coating the cheese with cornstarch before melting prevents it from becoming grainy or separating, maintaining that luscious creaminess. If you’re looking for a lighter option or need to avoid cornstarch, you can use arrowroot powder instead. This alternative behaves similarly and is also gluten-free, perfect for accommodating various dietary needs.

Tips for Dipping and Pairing

When it comes to selecting dippables, consider offering a variety of textures and flavors to enhance your fondue experience. Crusty bread cubes are traditional, but you can also include vegetables like blanched broccoli, crunchy carrots, or tart apples that provide a refreshing contrast to the rich cheese. For an unexpected twist, try serving with thinly sliced cured meats or even roasted potatoes, which bring a heartiness to each dip.

Serving suggestions can significantly influence your fondue enjoyment. Present your dips on a wooden platter for a rustic feel and make sure to provide long forks, which allow guests to dip without burning their fingers. For a fun twist, consider adding a touch of flavored olive oil or infused balsamic vinegar for drizzling over your dippables before reaching for the cheese. It adds an unexpected zing that balances the creaminess beautifully.

Ingredients

Gather your ingredients before you start for an easy cooking experience!

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
100g truffle cheese, grated
300ml dry white wine
2 tablespoons cornstarch
1 clove garlic, halved
Freshly ground black pepper
Truffle salt for sprinkling
Bread cubes, for dipping

Make sure you have a variety of dippables to enjoy with your fondue!

Instructions

Follow these simple steps for a fabulous fondue experience!

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. This will give a subtle garlic flavor to your fondue.

Combine the Cheeses

In a bowl, toss together the Gruyère, Emmental, and truffle cheese with the cornstarch to help thicken the mixture.

Heat the Wine

Place the pot on low heat and pour in the white wine. Allow it to come to a gentle simmer.

Melt the Cheese

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

Season and Serve

Season the fondue with freshly ground black pepper and sprinkle with truffle salt before serving with your bread cubes.

Enjoy the fondue while it’s warm and gooey!

Pro Tips

For a unique twist, try adding a splash of brandy for added depth of flavor. And remember to keep stirring to prevent the cheese from burning on the bottom!

Make-Ahead Options and Storage

Fondue is best enjoyed fresh, but if you're planning a special occasion, some prep can be made in advance. Grate your cheeses and mix them with cornstarch the day before. Store them in an airtight container in the refrigerator to prevent drying out. You can also prepare the garlic infusion in the pot ahead of time—just avoid heating the wine until you're ready to melt the cheese, ensuring the best flavor and texture.

If you have leftover fondue, you can store it in the fridge for up to two days. Reheat gently on the stovetop over low heat, adding a splash of white wine or milk to regain creaminess. Stir continuously until heated through, watching for any separation—this can happen if the mixture gets too hot too quickly.

Troubleshooting Common Issues

If your fondue turns out grainy, it’s likely due to high heat or the cheese not melting properly. To fix this, try lowering the heat and whisking continuously while slowly adding more wine. This can help re-emulsify the cheese and restore its smooth consistency. Always remember to keep your pot on low to prevent the cheese from cooking too aggressively—a gentle approach is key.

Sometimes, the fondue may not reach the desired dipper-coating consistency. If it feels too thick, gradually whisk in additional warm white wine, a tablespoon at a time, until the mixture loosens up. Alternatively, if it’s too thin, allow it to simmer a little longer to condense. Monitoring the heat and making adjustments will ensure a creamy, indulgent dip at the end.

Questions About Recipes

→ What can I dip in the fondue?

You can dip bread, vegetables, apples, and even cured meats. Anything that complements the cheese!

→ Can I make this fondue ahead of time?

While it’s best enjoyed fresh, you can prepare the cheese mixture in advance and reheat gently when ready to serve.

→ What if I don’t have truffle cheese?

You can substitute with a mixture of regular cheese and a few drops of truffle oil for a similar flavor.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove.