A British twist on a cheese fondue recipe | The Times Magazine
Serves 2-3 The classic fondue recipe is Swiss. This version is made from quintessentially British cheeses, but Gruyère or Emmental work well too. Always have your cheese at room temperature before you start, take the pan off the heat before adding the first batch of cheese and stir in...
Taste test: what to serve on a Christmas cheese board | The Times Magazine
Let’s be real: when you have a cheeseboard, the thing you care most about is the actual cheese. Hard, soft, blue, goat’s cheese — they are the stars of the show. But that’s not to say that you should forget about the supporting acts. The next most important thing...