Cheese Fondue with Black Truffle
The Cheese Fondue is a typical recipe from the mountains, suggesting warm and fire atmospheres.
All this enriched by the Truffle, in a perfect match with the hard-base cheeses, typical of the fondue. It can be tasted at room temperature, but it's most typically melted on fire in a small pot. It can be served by itself, or as a dipping for veggies and bread.
- Cheese 50% (Fontina d.o.p.20%), water, cream (milk), italian black summer truffle 3% (tuber aestivum vitt), corn starch, eggs, salt (citrate sodium), preservatives (sorbic acid), flavours.
- Eggs, milk and its derivatives.
- Preservation method
- Store in a cool, dry place away from heat and direct light. After openings store in the refrigerator (+4°/ +8° C) and consume in 7 days.