It might sound daft..... but you can make a cheese fondue with any cheese that melts well, and I have the ingredients for one of the best cheese fondues you will ever taste...

Isle of Mull extra mature is a cheddar type raw milk cheese, hard, spicy and sometimes a little pungent. Mix with dark beer (we use Belhaven Scottish stout) and whisky instead of the usual white wine and Kirsch. Cheese and whisky are perfect partners and as the milk for the Isle of Mull comes from cows that have been fed on the barley mash from the Tobermory Whisky distillery, this cheese partners whisky more than most.

Every one of my Swiss customers who has given me feedback on this has told me that it was the best cheese fondue they have ever tasted and on Saturday Didier Mézières, a Swiss chef at the Exer restaurant in Zurich made it for himself and a friend... his feedback... "This Scottish Fondue is so amazing ! I taste it today and believe me (I'm from Wallis and Chef), it was just EXCELLENT !!!" (below is his photo he took of it).

I have Isle of Mull Extra Mature at the Viadukt market and on-line on offer this month at 5.50 / 100gr, down from 6.30 and we have Belhaven stout at 3.90 a bottle (you can use any dark beer, preferably if it has some sweetness to counteract the bitter spicy cheese). We can grate the cheese for you for free too!

We're at the Viadukt market, Limmatstrasse 231, 8005 Zurich and you can buy online here

Do you think you could sell this to a Canadian?

Old cheddar, beer and whisky? What was the question again?

A proper Scottish fondue (thought to have originated in Glasgow) is similar to a fondue bourguignonne, and involves dipping batter-covered mini Mars bars into a coquillon of hot oil.

Also enjoyed with much whisky and often finished with a parting Glasgow kiss.

brilliant idea grumpy! shame i don't have any of those ingredients, never mind the cachelon itself too...

No! No more f****g fondue!!!!

I forgot to add that you don't need garlic in this, the cheese is already spicy enough.... but if you do want to give it a boost we also have some mini 200 gr Isle of Mulls with smoked garlic. A little of that crumbled in will give it a serious boost!

And as regards what to serve with it, personally I think just bread is too heavy so I like to serve roasted vegetables.... broccoli and cauliflower florets, lightly steamed, brushed with butter and grilled or roasted, small roasted potato's and steamed and roasted carrot sticks. Of course if you do have bread as well, don't forget to dip it in whisky first though!

I'm not very adventurous when it comes to fondue but we had a fondue made with cider the other day. It was delicious.

Sounds great, but surely a real Scottish fondue would be made with Buckfast.

If I'd like that fondue for 10 people, should I pre order? And if yes, how far in advance?

I can confirm that the Scottish fondue is absolutely delicious

We're planning to do it again for a Burn's(ish) party in a couple of weeks so will be dropping by at some point to get some cheese

Just let me know a day or so before, I do have loads in stock but we do run out on individual days at the market from time to time. We're back at the ZH HB market this coming Wednesday and there will be quite a few 400gr bags ready grated, as well as the smoked garlic babies.

After an evening with some swiss people, a german, a lichtensteinian, some english and an australian, who all said that the scottish fondue was one of the best they ever had, I would call it internationally accepted...

And after feeding them some Stilton, Shropshire Blue and Leicestershire Red, we had to roll them out of the door...