Kashkaval Garden

Truffle Fondue

  • 10 min
  • Contains Gluten
  • Contains Dairy
  • Nut-Free

In Your Mise Box:
Gruyere, Baguette, Fruits & Veggies, Raclette, Lemon, Truffle Shavings, Truffle Oil, Garlic, Cornstarch, White Wine

From Your Kitchen:
Small Pot

Storage Instructions: Refrigerator (2-3 days)*
*Cheese lasts longer, about 2 weeks



Truffle Fondue

A rich and robust blend of cheesy, truffle-filled goodness. Paired with freshly cut baguette, fruits & veggies. Fondue pot not included.

Step 1
Heat baguette with preferred method (if desired)
Heat pot over medium heat
Add garlic; cook til slightly brown & toasted
Add white wine; cook for 1 min

Step 2
Add raclette and gruyére
Stir continuously until melted and boiling*

Step 3
While boiling, add 1 tbsp of water into
cornstarch container; mix thoroughly
Slowly add cornstarch mix into pot and stir til
cheese texture thickens to desired level**

Step 4
Squeeze lemon juice into pot
Stir thoroughly
Add truffle shavings and truffle oil (to taste)
Mix thoroughly until smooth and creamy*

Step 5
Plate fruits, veggies & baguette
Transfer cheese to fondue pot (or small crockpot
or bowl***)

*Avoid burning cheese by continuously stirring
**Aim for cake batter texture
***Cheese will harden quickly without heat; reheat if necessary