Cheese Fondue Set

The ultimate fondue starts with the finest cheese from Switzerland. Handcrafted by Swiss purveyors using cow's milk, traditional methods and artisanal care, this collection features Emmental, Fontal and Gruyère. Use the three varieties of cheese and your favorite recipe to create a rich, authentic fondue – or add them to party platters and panini.

• 1 lb. 8 oz. total.
• Shipped chilled.
• Made in Switzerland.

Set includes (see More Info tab for details):

• Emmental
• Fontal
• Antique Gruyère AOP Twelve Month

• Emmental: Buttery and aromatic, this semi-hard eyed cheese is prepared by cooking cow's milk in copper kettles, then forming the curds into wheels that are brined, fermented and aged. (8 oz.)
• Fontal: A close relative of fontina, this cow's milk cheese melts easily and boasts a smooth, silky texture and mild notes of almond and butter. (8 oz.)
• Antique Gruyère AOP Twelve Month: A distinctive cheese protected by the appellation d'origine protégée, this cow's milk variety features a pungent character and complex, earthy sweetness. (8 oz.)

Receiving Instructions

• Cheese ships chilled with gel packs.
• Upon receipt, immediately remove cheese from shipping container and store unopened in refrigerator for up to 14 days. Cheese is best stored in vegetable bin or container away from refrigerator fan.

Serving Instructions

• To experience full flavor of cheese, serve at room temperature.
• For optimal flavor and texture, remove cheese from refrigerator approx. 1 hour before serving. We recommend leaving cheese in packaging as it comes to room temperature to prevent oxidation, which may affect flavor.
• Cut and set out only as much cheese as you plan to serve, returning unused amount to refrigerator.
• Cover leftover cheese in parchment paper or waxed paper and store in refrigerator. We do not recommend using plastic wrap.

• Emmental: Pasteurized cow's milk, salt, rennet, microbial coagulant, starter culture.
• Fontal: Cow's milk, salt, rennet.
• Antique Gruyère AOP Twelve Month: Cow's milk, salt, rennet.