Please note: to ensure safe arrival deliveries for 17th-21st December may dispatch 1-2 days early.

Fondue Selection

When temperatures drop we instinctively long for a cauldron of molten deliciousness - fondue! This is the base combination of cheeses we tend to use for our fondue classes. We just add a splash of Kirsch, some dry white wine and a little cornflour.

Minimum weight: 1.2 kg

Regular price £42.00 Sale

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Spend over £60 to receive free delivery (England, Scotland and Wales).

 

Hafod

A Cheddar cheese with a supple, golden paste and the occasional blue vein. The flavours are rich, layered, and generally less-acidic than our other Cheddars.

Made with pasteurised cow's milk and animal rennet.

Kirkham's Lancashire

Kirkham's Lancashire is known for its succulent-yet-crumbly texture (referred to by the Kirkham family as a ‘buttery crumble’) and its tangy, bright, full flavour.

Made with raw cow's milk and animal rennet.

Coolea

The flavours of this cheese are sweet and rich with hints of caramel, butterscotch and honey. Coolea is smooth and close textured, reminiscent of Dutch Gouda. 

Made with pasteurised cow's milk and animal rennet.

Ogleshield

With its bright orange-pink rind, Ogleshield has a gentle but complex flavour: it can be deeply savoury, almost reminiscent of chicken broth and has a sweet and milky aroma. It has a soft and pliant texture and melts beautifully; a perfect cooking cheese.

Made with pasteurised cow's milk and animal rennet.

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