- 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.
 
            | 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 | 
 
     
                     
                     
                     
                     
                     
                     
                     
                     
                     
                     
 
 
 
 
 
 
