The Dutch Cheese Fondue (serves 2)

The Dutch one. A homegrown fondue: creamy Lutjewinkel Pittig & Romig and young farmhouse cheese as the base, with a fifth aged Intens & Royaal for a little kick.

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

How to make it (2 people):

1. Rub the fondue pot with a halved garlic clove.
2. Heat 150 ml dry white wine or a light blond beer with a splash of lemon juice until it's just below boiling.
3. Toss 1 teaspoon of cornstarch with 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, pickles and raw vegetables. Wine and kirsch are not included in the box.

Ingredients: Lutjewinkel 1916 Pittig & Romig (40%, cow's milk), young farmhouse cheese (40%, raw cow's milk), Lutjewinkel 1916 Intens & Royaal (20%, cow's milk). Allergens: milk.

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

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