Aphrodisiacs: White Truffle Fondue

There is something mysterious, exotic and seductive about the truffle. Trufficulteurs venture into dark forests during the beginning of dawn to search out these elusive mushrooms. But, are truffles in fact an aphrodisiac? There is some scientific backing to this claim. However, do not read the next paragraph if you are easily grossed out.

Sows instinctively seek out truffles as the mushrooms give off scents identical to a pheromone with a strong musky smell similar to that found in the sexual organs of the boar and transferred to the salivary glands during arousal. Basically, truffles smell like pig love. How romantic.

Ingredients:
6 oz. Italian Fontina, trimmed of rind and cut small chunks
2 garlic cloves, minced
2 teaspoons flour
1 cup whole milk
1 tablespoon butter, softened
1/4 cup dry white wine
1 ounce Taleggio cheese, trimmed of rind
1 tablespoon white truffle oil

To serve with fondue:
1 baguette
Grape tomatoes
Small boiled potatoes
Broccoli
Cauliflower
Sauteed mushrooms
Diced chicken

Toss Fontina, garlic and flour together in a medium heat-proof bowl, stir in milk, cover with plastic wrap, and refrigerate overnight.

Stir Parmesan cheese and butter into bowl with garlic-cheese-milk mixture. Set bowl over a medium pot of gently simmering water over medium-low heat and add white wine. Cook, stirring constantly, until cheese is completely melted, 15-20 minutes. Add Taleggio and stir until it melts into Fontina, about 2 minutes. Stir in truffle oil.

Divide melted cheese between 4 soup bowls. Serve with your choice of suggested accompaniments.