THE FONDUTA GIFT BOX

The Fonduta Box WEB.jpg
The Fonduta Box WEB.jpg

THE FONDUTA GIFT BOX

75.00

CHEESE

Asiago Pressato, Veneto (cow) 300g • Fontina Alpina, Val d'Aosta (cow) 300g • Toma del Maccagno, Piedmont (cow) 200g

WINE

Langhe Arneis, Roberto Sarotto, Neviglie, Piedmont

ACCOMPANIMENTS

LA FROMAGERIE Bag • Chef Alessandro Grano's Fonduta Recipe • Gift Wrap

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EXTRAS

Additional Fonduta Cheese
27.85
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SALAME AL CINGHIALE
12.00

Umbria, Italy
300g

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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CHEESE
30.00

BY PATRICIA MICHELSON
Foreword by JAMIE OLIVER

A GLOBAL JOURNEY OF TASTE, TRADITION & TERROIR

HARDCOVER. Nominated for Guild of Food Writer ‘Food Book of the Year 2011’. 

Patricia Michelson opens the door of her award-winning Cheese Room at Marylebone's celebrated La Fromagerie. In these pages Patricia shares her expert knowledge of the mysterious work of 'affinage' and invites you to explore the world of artisan cheese.

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