In your Mise box
Gruyére | Raclette | Baguette | Fruits & Veggies | Lemon | Truffle Shavings | Truffle Oil | Cornstarch | White Wine
From your Kitchen
Small Pot
Storage Instructions
Refrigerator (2-3 days)*
*Cheese lasts longer, about 2 weeks
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*
*Avoid burning cheese by continuously stirring
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**
**Aim for cake batter texture
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***)
Enjoy!
***Cheese will harden quickly without heat; reheat if necessary
