Fondue is the ultimate, decadent cheese dish. And guess what, it’s back in fashion. Plus by getting the authentic cheese mix, this time it’s even better than in the 70s!
This handcrafted box contains the following products:
Fondue Swiss Cheese Mix
This is our house mix which varies from time to time depending on available cheese, our mood (joking!) and season. It will always contain a base of raw milk Swiss Gruyère AOP plus an additional 1 to 2 cheeses. It will always be excellent, that much is guaranteed.
Plus all Fondue boxes will contain Tom’s tried and proven recipe for making an authentic, Swiss fondue that will turn out as if you were on the Swiss ski slopes. All you need to get in addition to the cheese is garlic (suggested is 1 clove per person), some white white wine (250ml of dry white wine) and some Kirsch (Swiss Cherry Schnapps, ca. 50ml) as well as crusty white bread (no sourdough preferably).
This product is frozen at time of grating to keep maximum freshness. As it will thaw over the time of shipping, it is recommended to be used within 10 days from dispatch. Refreezing is not recommended.
For those that want everything ready-made, why not try our ready-made fondue mix?
How the cheese gets to you
All Alpine Express cheese are shipped in environmentally friendlier, insulated cardboard boxes. The cheese is bolstered with recycled packing paper & kept cold with an food grade ice gel pack. It is shipped via Australia Post’s Express Post service. Please check if your delivery postcode is part of it, or see Australia Post’s Express Delivery Estimator (origin is ‘Brisbane Metro’) . Customers residing in the Brisbane Metro area can also arrange a free pick-up from our prep kitchen at The Small Crop, Wynnum or choose the local courier service in which case dispatch and delivery will be on Thursdays (through same day delivery).
Unless noted otherwise, all Cheese Boxes are sent on Wednesdays with an order cut-off time at 10am (Sydney time) that day. You will get a tracking number to follow your parcel’s progress.