Food worth SHAR­ING

A fab­u­lous fon­due of bread with melted Le Gruyère AOP is a deca­dent way to de­light a din­ner-party crowd


Ar­rang­ing a lovely cosy get-to­gether with friends is the best way to spend the chill­ier au­tumn months. Your favourite peo­ple at the ta­ble, lit by can­dles and each other’s com­pany, good food, good wine, good con­ver­sa­tion. But with ev­ery­thing else go­ing on this month, it can be hard to find en­ergy to cook, which is why Le Gruyère AOP is the ideal au­tumn time-saver. It’s the per­fect cen­tre­piece in a fon­due, rich and deca­dent and in­dul­gent. And when turn­ing to the throw­back of a retro fon­due, why not look back a lit­tle fur­ther into the past? For Le Gruyère AOP has been made the same way for 900 years, its creamy tex­ture com­ing di­rect from the hill­side vil­lages of western Switzer­land, where it was first cre­ated. Given pride of place on cheese­boards, added to soups or sand­wiches, or melted into a de­li­cious molten liq­uid sauce as a fon­due, it’s guar­an­teed to please the crowds and fill you with fes­tive joy.

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