Black & White Truffle Cheese Fondue
Todd Spanier's cooking demonstration at the 2012 Fungus Fair included this very yummy Truffle Fondue.
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Tuber oregonense. © Noah Siegel (from Mycoweb.com)
Todd shared this wonderful recipe with attendees at the 2012 Santa Cruz Fungus Fair.
Todd is the owner and founder of King of Mushrooms, one of our long-time Fungus Fair vendors.
Objective:
Main Course
Total Time:
Overnight prep + 30 mins
Yield:
Varies by appetite
Suggested Mushrooms:
- Tuber melanosporum (Périgord black truffle)
- Tuber oregonense (Oregon white truffle)
Ingredients
1 tablespoon butter
1 tablespoon white truffle oil
Black truffle salt to taste
1⁄2 cup white wine
1⁄2 cup whipping cream
1 tablespoon cornstarch
500 gm (about 1 lb.) of Fontina Cheese (Todd recommends Fontina Val d'Aosta cheese from the Italian alps
As many freshly sliced black and white truffles as your budget permits.
Baguette(s) for dipping.
Method
Prepare the Cheese (Overnight)
De-rind cheese, shred into a bowl and macerate overnight in whole milk (i.e., fully immerse the shredded cheese in milk, cover the bowl, and place in fridge.)
Prepate the Fondue
Melt butter in a heavy bottomed pot over gentle heat.
Add wine and whipping cream and simmer for 5 minutes.
Reduce heat to low.* Mix shredded cheese with cornstarch and add, stirring constantly, until all of the cheese is melted.
Season to taste with black truffle salt and white truffle oil.
Before serving, thinly slice enough fresh black and white truffles to cover the surface, and then fold into cheese.
Hold over low heat in a double boiler or fondue pot to serve.
* Never boil the fondue after the cheese is added (otherwise it will break the sauce).