Picón Bejes-Tresviso cheese fondue with truffle-flavored bread, seeds and acidic flowers
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.
"This cheese makes an excellent, creamy fondue."