Point Reyes Black Truffle Fonduto

Yield: Serves 6
Chef: Chef Brian Streeter
Point Reyes Black Truffle Fonduto


3 large egg yolks
2 tsp. cornstarch
1 1/4 C. whole milk
2 C. Pt. Reyes Farmstead Toma, grated
1/2 tsp. Kosher salt


Whisk together the egg yolks and cornstarch in a small stainless-steel bowl. Pour the milk into a small saucepan. Place over medium heat and whisk in the egg yolks. Stir until mixture comes to a simmer and thickens. Stir in the Truffle Toma cheese and stir until melted and smooth. Stir in salt and reserve in a warm place.

Serve with cubes of bread and cut-up vegetables for dipping into the fonduto.

Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.