Truffle fondue with WA cheese

Method

(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.