The Classic Cheese Fondue (serves 2)

The Classic. The mix everyone starts with: two thirds Gruyère for its deep, nutty flavor and one third Emmental to keep the fondue smooth and stretchy.

What's inside: 500 g of freshly grated cheese, securely packed, plus the recipe.

How to make it (2 people):

1. Rub the inside of your fondue pot with a halved garlic clove.
2. Heat 150 ml of dry white wine with a splash of lemon juice until it's almost boiling.
3. Toss 1 teaspoon 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 package.

Ingredients: Gruyère AOP (67%, raw cow's milk), Emmental AOP (33%, raw cow's milk). Allergens: milk.

Storage: keep refrigerated, in its 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 selected for you.

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