🧀 Truffle Fondue

Name: Truffle Fondue
Total time: 30 min
Yield: 4
Cuisine: Switzerland
Ingredients: 600 g mixed Swiss cheese (e.g. Gruyère and Emmental), grated; 300 ml dry white wine; 1 garlic clove, halved; 15 g black truffle, grated or thinly shaved; 1 tsp truffle oil; 1 tbsp cornstarch; Black pepper and nutmeg to taste; Boiled small potatoes and raw vegetables for dipping

Origin: Switzerland

520kcal

per serving · 200 g

260kcal

per 100 g

32 gProtein16 g / 100 g

38 gFat19 g / 100 g

6 gCarbs3 g / 100 g

Truffle fondue is a luxurious take on Swiss cheese fondue: the cheese is melted with white wine and garlic, then perfumed with grated or shaved truffle and a few drops of truffle oil. The result is creamy and rich with a deep, earthy aroma. It is served at the table from a shared pot, with potatoes and vegetables for dipping.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

✓

High protein16 g protein per 100 g — 25% of the calories

Not veganbecause of: cheese

Contains dairybecause of: cheese

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

cheesetrufflewhite winegarlictruffle oil

Recipe

4 servings30 min

Ingredients

600 g mixed Swiss cheese (e.g. Gruyère and Emmental), grated
300 ml dry white wine
1 garlic clove, halved
15 g black truffle, grated or thinly shaved
1 tsp truffle oil
1 tbsp cornstarch
Black pepper and nutmeg to taste
Boiled small potatoes and raw vegetables for dipping

Method

Rub the inside of a fondue pot with the cut garlic, then leave the garlic in the pot.
Prepare the truffle and keep it aside; it goes in only after the cheese has melted.
Add the wine and warm over medium heat until steaming, without boiling.
Toss the cheese with the cornstarch and add it by handfuls, stirring in a figure-eight until each addition melts.
Stir in the truffle and truffle oil, season with pepper and nutmeg, set the pot over a burner at the table and dip potatoes and vegetables on long forks.

How to make it lighter

Dip mostly vegetables such as broccoli, peppers, cherry tomatoes and mushrooms instead of loading up on potatoes.
Fondue is dense: decide on your share before you start — about 150–200 g of the melted cheese is a realistic single serving.
Truffle oil is mostly fat (1 tsp ≈ 40 kcal), so add it a few drops at a time — the fresh truffle carries most of the aroma.

History

Truffle fondue is a modern, restaurant-style variation of Swiss cheese fondue, served today in Swiss ski resorts and city restaurants, especially in winter.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →