Secret Sauce

Truffle Fondue by Bar Mezzana


From Colin Lynch of Bar Mezzana:

Perfect for a cocktail party; when it’s cold out this Italian fondue will warm you right up. If you want to make this a meal, add some cubed grilled tenderloin steak for dipping, as well. You can also toast the sourdough, or just use it at room temperature.


Special Equipment

Fondue pot and burner set



2 cups shredded Gruyère cheese

2 cups shredded Comté cheese

2 tablespoons cornstarch

¾ cup dry white wine

¼ cup whole milk

1 small clove garlic, very thinly sliced

1 tablespoon truffle paste (you can use a little truffle oil if you can’t find the paste or skip it all together)

1½ teaspoons kosher salt

Freshly ground black pepper, to taste

Sliced apples, for serving

Sourdough bread, cut into bite-sized cubes, for serving



In a mixing bowl, toss the Gruyère and Comté cheeses with the cornstarch to combine. 

In a medium size saucepan, combine the wine, milk, and garlic; bring to a simmer over medium heat. Reduce heat to low, and sprinkle in the cheese a handful at a time, whisking until melted. Stir in the truffle paste, salt, and pepper until combined. 

Transfer the melted cheese mixture to a fondue pot, and keep warm over a lit fondue burner. Serve the fonduta with sliced apples and sourdough cubes for dipping.


Pro Tip

You can use any Alpine cheese for this recipe. If you want something a little funkier, substitute the Comté for some Gorgonzola Dolce, and serve with some slices of salami and fresh figs.


Serves 4.