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.
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:
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.