TRUFFLED CHEDDAR QUESO FUNDIDO W/MUSHROOMS

A California twist on a Mexican classic using Fiscalini Farmstead’s Truffle Cheddar Cheese, this recipe for Mexico’s take on cheese fondue is great served with baguette slices or warm tortillas.

(SERVES 6 )

3-4 tbsp. olive oil

1/2 Spanish white onion, diced

2 cups fresh mushrooms, sliced finely

Salt and pepper to taste

Jalapeño, sliced paper thin (optional)

Chopped cilantro or parsley for garnish

6 oz Fiscalini Farms Truffle Cheddar, grated* and at room temperature

*Chef's tip: to more easily grate cheese, put it in the freezer for 20-30 minutes until it gets just a bit hard but not completely frozen. A box grater works best.

Fiscalini Farmstead’s Truffle Cheddar is made by adding real truffle paste to our Farmhouse Cheddar. Truffles are highly prized by chefs and foodies and this cheese is exquisite. Produced with culinary application in mind, our Truffle Cheddar has a sensational taste and beautiful black speckled coloring. This semi-hard cheese is made from pasteurized cow’s milk and handcrafted into 40-pound blocks.

Warm a cast iron pan and heat olive oil. Sauté onions and remove. Sauté jalapeño slices, if using, and remove. Add mushrooms, and cook until lightly brown (you may need to add more olive oil, as mushrooms absorb a lot of oil); season lightly with salt (remember, cheese is salty) and pepper. Using a non-stick pan over low heat, add shredded cheese and let it melt slowly. Transfer melted cheese to a clay cazuela or oven-proof glass.This is the same dish you will be using to serve your Queso Fundido. Add about 3/4 of the mushrooms, onions and mix gently. Place the cheese mixture under the broiler to finish it off, browning for just a few minutes. Top with the remainder of the sautéed mushrooms and jalapeños (if using) and return to the broiler for 2-3 minutes. Garnish with chopped cilantro or parsley. Serve warm with baguette or tortillas.