How I Make Gouda Truffle Dip

Here’s another episode of my cheese recipe series made from the amazing cheese haul my mom brought home from her trip to the Netherlands.

My mom bought and gave me a huge cheese collection when she was on her trip from the Netherlands. She came home with all sorts of cheeses from young and aged Gouda, soft-ripened cheese like Brie or Camembert, smoked cheese, spreads to a beautiful goat cheese coated in lavender.

This time, I made a Gouda Truffle Dip, a rich, creamy, and ultra-comforting dip that’s actually just like making a béchamel sauce. I got the idea while making my Cheese Soufflé, since that also starts with a béchamel base. It felt only right to make a dip version using the same technique.

Quick disclaimer though is that I don’t have truffle oil or truffle mushrooms on hand. But no worries! This is still a truffle cheese dip because I’m using truffle-infused Gouda, and that’s where the magic and the aroma comes from. It’s perfect for spreading, dipping or just eating by the spoonful!

1. Prepare all the ingredients needed.

• 1 tbsp butter
• 1 tbsp flour
• 1/2 cup milk
• 1 tbsp truffle gouda cheese

2. In a small saucepan pan, melt butter and mix in flour.

3. Gradually add milk and stir continuously. Remove from heat once thick.

4. Grate in the gouda truffle cheese and mix.

5. Your Gouda Truffle Dip is now done and ready to be served.