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  • Murray's Fondue Mix 14oz

Murray's Fondue Mix 14oz

$18.00/Each


When it comes to fondue, melting it is the easy part. The real craft is in getting the proportions of cheeses just so. It should be nutty and hearty and deeply caramelized. This here mix is our very own recipe, developed to strike that ideal balance. We combine a blend of Swiss cheeses with white wine and brandy for classic fondue flavor. And doing the ‘due has never been more convenient: simply pour the mix into a pan and stir while it heats. All that's left to do is grab your favorite accompaniments and start dipping away.


Just the Facts

Country
Switzerland
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Weight
14 oz

Pour a glass of...
  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.

    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne



    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.

    Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.



    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.

    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Pinot Grigio

    A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.

    Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.



  • Sauvignon Blanc

    Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).

    Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.