Traditional Swiss Fondue with Truffle Oil

Cooking Instructions

Heat wine, white truffle oil and garlic in a double boiler or fondue pot. Once wine is hot, whisk in just enough of the cornstarch mixture to thicken the liquid to the consistency of a sauce. Add cheese to wine mixture, 2 cups at a time, stirring well after each addition. Season with salt and pepper. Add kirsch and serve with bread for dipping.

Round Out the Meal:

With a selection of cured meats such as speck and pickled or fresh vegetables.

5. When the bulgur is tender, add the remaining 2 tablespoons oil, lemon juice, parsley and mint; toss to mix. Add the vegetables and toss. Sprinkle with walnuts.