Cheese fondue with truffle

Name: cheese fondue with truffle
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Emmental cheese; 300 g gruyere cheese; 150 g Taleggio cheese; 1 toe garlic; 250 ml dry white wine; 1 el cornstarch; 2 el tap water; 1 el truffle tapenade jar of 80 g; 1 fresh multigrain baguette

Cheese fondue with truffle and baguette

Ingredients

Kitchen Stuff

1 cheese fondue pan

Directions

Remove the crusts from the emmental and gruyere and grate the cheeses roughly. Remove the crust from the taleggio and cut the cheese into cubes.
Halve the garlic clove and rub in a (cheese fondue) pan with a thick bottom. Pour the wine into the pan and heat over medium heat.
Add all the cheese and let it melt slowly while stirring. Mix the cornstarch with the water and add it to the cheese fondue while stirring.
Keep stirring until an even mixture is formed. Mix in the truffle tapenade.
Cut the baguette into slices and serve with the cheese fondue. Keep the cheese fondue on the table warm on a burner. Yummy! .