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Pairings
A super-smooth cheese fondue
Posted on January 19 2008 at 07:51
If you’re making a dish as simple as fondue you need to use top quality cheese. Emmental and Gruyere are traditional but once you’ve got the hang of it you can play around with other alternatives.
Cheese fondue and Chasselas
Posted on January 29 2007 at 10:11
I was beginning to think we’d managed to skip winter this year before last week’s icy blasts and snow came as a timely reminder we’ve got a good few weeks to go yet. So there’s still time to enjoy one of winter’s great favourites - a Swiss cheese fondue.
Which wines - or beers - pair best with cooked cheese?
Posted on March 29 2008 at 08:54
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
