FONDUTA BOARD

Fonduta Box.jpg
Fondue Square WEB.jpg
Fonduta Box.jpg
Fondue Square WEB.jpg

FONDUTA BOARD

55.00

As winter sets in there's nothing like fondue to warm you up. We've put together a lovely board with everything you need for a perfect fondue evening. Included with the board is La Fromagerie head chef Alessandro Grano's lovely recipe for Fonduta.
 

CHEESE

Fontina Alpina, 300g
Asiago Pressato, 200g
Toma del Maccagno, 200g
 

ACCOMPANIMENTS

Boska Tapas Fondue Pot
 

Recommended for 2 - 4 persons. Shipped in a plain cardboard box. For gift wrappingextra cheesewine pairings & more accompaniments please select the options below.

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Gift Wrapping
5.50
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EXTRAS

Additional Fonduta Cheese
27.85
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Salame al Cinghiale
12.00

Umbria, Italy

This is a 'hunter'-style salame, made with wild boar and cured for sixty to ninety days. Its strong flavour – with seasonings of whole peppercorns & garlic – leaves a delicately gamey aftertaste in the mouth.
 

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SOAVE CLASSICO BALESTRI VALDA 'LUNALONGA'
20.45

Monte Carniga, Sengialta, Verona

80% Garganega, 20% Trebbiano Soave. A deliciously delicate Soave, quite unlike the more commercially produced wines. The estate is run by the Rizzotto family and the wines have the refined excellence defining their quality. In the first half of October hand-picked grapes are pressed and then kept in oak barrels after partial malolactic fermentation. They are then transferred to steel tanks; onward bottling with the wine laying down for six months. This is a true expression of the style with a pale ethereal colour. The flavours are freshly acidic, like a crisp Golden Delicious apple.
 

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Truffle Paste
15.95

From the Marche region, this truly decadent paste is packed with the aroma and umami of pure summer truffles.
 

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