Melt the cheese in a fondue pan. Cut the loaf into small cubes and place in a hot oven until crisp. Meanwhile, cut the black truffle into very fine julienne strips and sprinkle over the crisp cubes of bread. Dip the edible flowers into fruit salt and dry out in the oven.
Chef's Remark:
"This cheese makes an excellent, creamy fondue."
Preparation by: Ángel León
Gutiérrez Colosía Palo Cortado (DO Jerez-Xérès-Sherry), by Bodega Gutiérrez Colosía. This fortified wine from Jerez is powerful, slightly piquant on the nose and offers bitter and spicy notes in the mouth, blending well with the PDO Picón-Bejes-Tresviso blue cheese.
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