Pairings | Fondue
Even if you're not currently on the slopes you might want to take your chance to make one of the great ski-food classics, fondue, raclette or tartiflette.
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 Gruyère are traditional but once you’ve got the hang of it you can play around with other alternatives.
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.
I love this recipe from Claire Thomson's brilliant new book Home Cookery Year which I'm tempted to say is the only cookery book you'll ever need although if you're anything like me it's highly unlikely you're going to give the other however many dozen books you've got away.