Recipe courtesy of David Bacharach

Perigord Fondue

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: about 4 cups
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2 cups white wine

1 clove garlic, smashed

8 ounces white American cheese, grated

7 ounces Parmesan cheese, grated

1 tablespoon truffle oil

Pinch coarsely ground black pepper

Serving suggestions: Salad greens and soft, toasted bread or old "chewy" bread.


  1. Heat the wine and garlic in a 2-quart cast iron pot over medium heat. Add the American cheese and Parmesan cheese. Stir to combine until the cheeses melt completely, about 5 minutes. Stir in the truffle oil and season with pepper.
  2. Serve with salad greens and bread.