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Caputo’s Unbelievable Truffle Fondue

12 oz Italian fontal cheese
12 oz Bel pease cheese
2 cloves garlic
1 cup dry white wine
3 T dry Marsala wine
1 T corn starch
2 T white truffle oil

Shred the two cheeses and set aside. Slice the garlic clove in half and rub the bottom of a medium pot with both halves of the garlic. Pour the wine in the pot and heat over medium heat until the wine bubbles and the surface of the wine is covered with a slight foam, do not boil. Slowly add the cornstarch to the marsala and mix well. Add to the pot and stir until the mixture has thickened. Add the truffle oil and stir well. Serve immediatly.

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