Fondue is the Swiss mountain food - made with loads of hot melted cheese and served in a communal pot to dip bread in.

We make fondue from scratch in our prep kitchen using five carefully selected Alpine cheeses, a bit of garlic and some white wine.

We're collaborating with Mons, a second generation family-run French and Swiss cheesemonger in London. They've picked out five classic fondue cheeses designed to give us the authentic flavour, melty-ness and long stringy pulls: Comté, Beaufort, Vacherin Fribourgeois, Abondance and Emmental.