Maturation: at least 90 days
Cheese Type: Cooked, Pressed cheese with a washed rind
In the Alps, Fondue is an art. We can find the Savoyard and the Swiss Fondue depending on the quantity and cheeses used in its preparation. This Savoyard Fondue is a mix of 3 different cheese: some fruity Beaufort, hazelnutty Abondance and tasty and intense Cousin cheese similar to Appenzeller but made in Haute Savoie near Annecy, which will add the creaminess you are looking for. The premium shredded Fondue must be melted over low heat in a pot and served immediately with bread or baked potatoes, ‘cornichon’ gherkins and cold cuts.
White dry wines (Pinot gris, Riesling, Jura wines)
Red wines (Beaujolais, Pinot noir)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team