This incredibly rich and creamy Italian fondue made with fontina cheese is served with toasted bread and thinly shaved white truffles on top.


  • Ingredients

  • ½ _cup milk

  • ½ _cup cream

  • 250g grated fontina cheese

  • 4 Tbsp butter

  • 4 egg yolks

  • 4 slices of crusty bread

  • Fresh white truffle


  • 1.

    Place the truffles in a sealed container with the whole eggs and butter and infuse for 24-48 hours.

  • 2.

    Place milk, cream, butter and cheese in a bowl and stand in a warm place for one hour.

  • 3.

    Whisk the cheese and milk mix with the egg yolks, and cook over a bain marie until the mix thickens.

  • 4.

    Once thickened, spoon on to slices of crusty breadand shave over lots of white truffle.


Enjoy with our Stoneleigh Wild Valley Marlborough Pinot Noir.

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