Prep Time: 25 minutes
Serves: 4

Hors d’oeuvres


with Truffle Oil

1 cup Bothwell Extra Old Cheddar
1 cup Bothwell Black Truffle Cheese, thinly sliced
1 cup milk
2 tbsp Stirling Unsalted Butter
3 egg yolks
1 tsp white truffle oil
salt, to taste

1 clove garlic, peeled, sliced in half. In a shallow bowl, soak cheese in milk for 2 hours. Drain off the milk, and put the milk in the top of a double boiler over simmering water. Add the butter and whisk in the egg yolks over medium heat for 2-4 minutes. Add cheese and cook, stirring occasionally, until the cheese has completely melted.

Season with truffle oil and salt; and cook for another 5 minutes. Do not allow the mixture to boil or it will separate. Rub the inside of a fondue pot with the halves of garlic. Transfer cheese mixture to the fondue pot, and serve with bite size pieces of steak, crusty bread, potato or asparagus, and cubes of Boulart Mini Ciabattas.