The Dutch Cheese Fondue (serves 4)

The Dutch classic. A fondue from our own soil: creamy Lutjewinkel Pittig & Romig and young farmhouse cheese as the base, with a fifth of aged Intens & Royaal for a little kick.

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 or a light blond beer 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 in circles until everything has melted.
4. Let the fondue bubble gently on the rechaud 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 veggies. 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 selected for you.

No fondue pot yet? Check out the Boska fondue set.