It's Fondue Time!
Fondue comes from the French verb “fondre”, meaning “to melt,” and dates back to 18th century Switzerland as a means for families to stretch their limited resources during the winter months.
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Fondue comes from the French verb “fondre”, meaning “to melt,” and dates back to 18th century Switzerland as a means for families to stretch their limited resources during the winter months.
Laurent Dubois is one of my favourite cheesemongers. With 4 shops to his name and a prestigious corner at Le Printemps du Goût, Laurent combines French Classics like Comté and Brie, with audacious creations you can only find there. His maturing room is dedicated to small batches of raw artisanal...
Valérie Henbest receives Knight of the French National Order of the Agricultural Merit Award.Friday the 30th of June is a date we are not about to forget anytime soon.That evening, in the heart of the Penfolds underground cellars, His ExcellencyJean-Pierre Thébault, Ambassador of France to Australia, awarded Valérie Henbest,owner of...
Special Christmas Box 🎅🏻 One thing we know for sure, you dont need much to create the perfect tête-à-tête in the intimacy of your home! All it takes to bring it up one notch is adding the right ingredient! A wonderfully decadent triple cream from France, a festive and hand-made chocolate mixed...
In Italy, cheese isn’t just something you eat. It represents where you are from, the history, culture and traditions of your region. It is the country with the highest variety of cheeses in the world, with over 2500 traditional varieties, among which are more than 300 cheeses with protected designation...
As we are transitioning from winter to spring, it is the perfect time to reflect on the many ways the change of season is affecting our lives and those of the many animals around us. As the seasons change, so does the food on offer to the cows, sheep and...
With balmy nights in the rear window for now and a few months ahead of open fires, red wines and cosy dinners - we just can't help but want to cook with our cheeses.
If you have been following us for a while now, you would have heard about the importance of seasonality in the life of a cheese. To keep this idea simple, let's say it all has to do with what the animals are eating. But when you get to places near...
It's been a long time coming and they are finally here. Three Portuguese cheeses for you to try out with a glass of Touriga wine!
At the top of the rugged mountains of Charmey in Switzerland, dairy farmer Béat Piller submerges his chest and arms into a large cauldron of warm cut curds and whey.
A French person eats on average 2 kilos of goat’s milk cheese per year. With more than 100 different types, textures, shapes and aromas, it is not always easy to navigate and make full sense of it.
Now, we are not saying that it is impossible to create a cheese platter without a bank loan… since we believe that a good cheese platter is more about quality than quantity.
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