with Truffle Oil
|1||cup||Bothwell Extra Old Cheddar|
|1||cup||Bothwell Black Truffle Cheese, thinly sliced|
|2||tbsp||Stirling Unsalted Butter|
|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.