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

Please Note: Our items are sourced in small batches, and availability can vary. If something you’ve ordered is out of stock, we may include a carefully chosen alternative of equal quality and at the same price or better value. We’ll always do our best to ensure your replacement is just as delicious and suitable. You can always email or phone to double check.