The Blue Cheese Fondue (serves 4)

The Blue. The classic mix with a ribbon of Roquefort running through it: just enough for a salty, tangy undertone, without making the fondue grainy.

What's inside: 1 kg freshly grated cheese, securely packed, plus the recipe.

How to make it (serves 4):

1. Rub the fondue pot with a halved clove of garlic.
2. Heat 300 ml dry white wine with a splash of lemon juice until it's just about to boil.
3. Toss 2 teaspoons of cornstarch through the cheese, then add the cheese in three batches. Stir in circles until everything has melted.
4. Let the fondue bubble gently on the burner and season with pepper and nutmeg. If you like, add a splash of kirsch.

Delicious with cubes of baguette, boiled baby potatoes, gherkins and raw vegetables. Wine and kirsch are not included in the box.

Ingredients: Gruyère AOP (45%, raw cow's milk), Emmentaler AOP (40%, raw cow's milk), Roquefort AOP (15%, raw sheep's milk). Allergens: milk.

Storage: keep refrigerated, in the packaging. The best-before date is on the label. Once opened, use it the same day.

We grate the cheese separately for every order, on the day we ship, and send it out on the next shipping day (Monday or Thursday). Chilled shipping is already checked for you.

No fondue pot yet? Take a look at the Boska fondue set.