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Recipe courtesy of Ingrid Roettele

Cafe Select Truffle Fondue

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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1 cup white wine 

1 garlic clove, crushed 

1 cup grated gruyere 

1 cup grated appenzeller 

1 cup grated Emmenthaler 

1 teaspoon cornstarch 

Large splash cherry brandy, such as kirsch 

Shaved asparagus 

Truffle oil 


  1. Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and Emmenthaler cheeses and combine.
  2. In a separate bowl, mix together the cornstarch, cherry brandy and a little bit of water to make a "slurry" mixture.
  3. As the cheese starts to melt and bubble, add the slurry and stir together until piping hot and smooth.
  4. Top with shaved asparagus and truffle oil.