The word ‘fondue’ can conjure up hilarious and cringe-inducing images of 1970s recipe books. But an updated version can bring fun and an ‘ooh la la’ factor to any night of the week.

Fondue is the combination of three ingredients: cheese, wine and bread. It’s a traditional dish from Switzerland and France; it’s eaten on both sides of the Alps. Both the Swiss and the French use a hard cow’s cheese for their fondue, the main difference is how they change its viscosity: the Swiss use a thickening agent such as flour, and the French use extra cheese.

The climate and geography of the Alps played a significant role in the creation of modern fondue, as cheesemakers and farmers found ingenious ways to make use of old cheese and wine and stale bread.

The French word fondre translates to ‘to melt’, and it has become tradition to cook the cheese in a ceramic pot over a fire or flame. We can’t think of a more delicious or fun way to spend a wintry evening!

What is alpine cheese?

Type: Cheese made in the Alps and refers to a style of cheese-making rather than a variety. It covers the French, Austrian, Swiss and Italian regions, and uses unpasteurised cow’s milk.

Origin: European Alps.

Special because: From Gruyère and Emmental to Comté and classic Swiss cheese, Apline cheese offers a range of flavours – nutty, fruity, herbal and buttery – and as such makes the perfect partner for both red and white wines.