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Truffle fondue with WA cheese

Difficulty Easy
Season Winter
Preparation 5 mins
Cooking 15 mins
Truffle Fondue 06 (Large)
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(This recipe is gluten and dairy free.)

Grate the cheese (we use Borrello Cheese) and add to a pot over low heat with the wine (try a dry white from Drakesbrook Wines). Bring to a simmer and stir until all the cheese has melted and is well combined. 

Remove the skin from the garlic clove, and skewer it with a long wooden skewer (this will help you fish it out later). Place into the cheese fondue and allow the flavours to mellow. 

Season with salt and white pepper, then add a small drizzle of truffle oil from Great Southern Truffles. Taste and add more seasoning or truffle oil, as desired. 

Pour the fondue into a fondue pot over a lit candle to keep it warm, and pop it in the centre of the table.

Serve immediately with a selection of crudités, such as radishes, snow peas, boiled or roasted potatoes, or your favourite crunchy vegies, along with some local bread or crackers.  

Handy Tips

Handy Tip 01

This is a great dish for sharing with a group of friends in winter. Mix up the crudités, according to what's in season, and serve with plenty of good bread.

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