Appenzaller, Gruyere, Emmental – wonderful alone; divine melted into a fondue with a kick of Kirsch. We’re rather choosy about our cheese (you may have noticed) so we only stock the finest of the Swiss trio; including Cave Aged Emmental. Sbrinz, Tete de Moine and the nutty, grassy Vacherin Fribourgeois are also well worth a nibble.