Perigord Fondue

• 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.
2. Add the American cheese and Parmesan cheese.
3. Stir to combine until the cheeses melt completely, about 5 minutes.
4. Stir in the truffle oil and season with pepper.
5. Serve with salad greens and bread.
6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
7. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

white wine, clove garlic, cheese, parmesan cheese, truffle oil, ground black pepper, salad greens

Taken from www.foodnetwork.com/recipes/perigord-fondue-recipe.html (may not work)