Le Gruyère AOP & truffle popcorn

Popcorn Serves 6
250 g	popcorn kernels
light cooking oil (rapeseed, canola, sunflower)
pinch of salt
1 tsp	truffle oil
100 g	Le Gruyère AOP

Put the popcorn kernels in a large pan with a well fitting lid and add oil unti the kernels are barely covered. Cover with a lid and heat gradually to medium high. Shake pan every 15 seconds, take immediately off heat when popping dies down. Uncover and pour popcorn into a large ceramic bowl.
Drizzle truffle oil onto hot popcorn and mix well. Let cool a few minutes and divide into serving bowls. Using a fine grater, finish with a generous amount of Le Gruyère AOP cheese.