on orders over £35
£9.50 (UK Mainland)
Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine, add a splash of Kirsch, a glass of dry white wine and a little cornflour.
Minimum weight: 1.4 kg
|Fondue Savoyarde Price: £38.00 Fondue savoyarde ,sticks to the traditional definition and uses French cheeses , such as Comté, Beaufort, Reblochon, or Abondance. Before you dip in: 350g Comté 200g Beaufort 350g Reblochon . Fondue cannot be enjoyed solo. so ... more info|
|Swiss Fondue Price: £40.00 which cheeses make the winning pot? Emmental,Aarenvasseur and Gruyère. Originally conceived as a cunning way to turn old ends of cheese and stale bread into a meal it went global in the 60s. 300g Gruyère 300g ... more info|