The Classic Cheese Fondue (serves 4)

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

What's inside: 1 kg of 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 of dry white wine with a splash of lemon juice until it's just below a boil.
3. Toss 2 teaspoons of cornstarch through the cheese, then add the cheese in three batches. Stir constantly 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 (67%, raw cow's milk), Emmentaler AOP (33%, raw cow's milk). Allergens: milk.

Storage: keep refrigerated, in its packaging. The use-by 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.

Don't have a fondue pot yet? Check out the Boska fondue set.