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Fondue Selection

Fondue Selection

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


Swiss Fondue
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
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