We know that shopping for friends and family isn’t always easy. So, we put our thinking caps on, brainstormed, debated and created some exciting new bundles of goodies! We think there’s a gift for most every kind of foodie on your list.
We had the opportunity to try two French fondues. They were both delicious but the one Claude, the Chef du Cave at Marcel Petite, made for us was hands down the best fondue I have ever had.
Comté is an alpine cheese produced in the Jura mountain range of France. Since our fateful first visit, we’ve gone on to establish the most complete collection of Marcel Petite Comté in the country, with cheeses ranging in age from 8 months to 36 months.
As a cheesemonger at Formaggio Kitchen, I have seen a lot of change in the Swiss cheese industry over the years. Cheese is not only a way of life in Switzerland, but also a large industry for the nation.
Yesterday, after I finished work, I popped into the back of the bakery and experimented with chocolate fondue. While chocolate fondue is not difficult to make, I wanted to make sure we had just the right ratios before preparing a large batch!