I broke the rules. I bought a cook book: Jamie Oliver’s Great Britain. I was instantly drawn to his fondue made with British cheese because for me as a Swiss my first reaction was ‘no way!’. But I love Stilton and Shropshire Blue so I thought I’d give it the benefit of the doubt. Oliver suggests using Cheddar and Red Leicester. Instead of white wine you cook it with beer. To get a good quality cheese I headed to the Markthalle in the Viadukt in Zürich. The British Cheese Centre has a stall there. When I told the owner, Michael Fontana-Jones, about my plans he told me about his fondue recipe for which he uses Scottish cheese (I can’t remember its name, I kicked myself all evening for not remembering…) and a Scottish dark beer. He also recommended adding a splash of Whisky and dipping the bread in Whisky before dipping it in the cheese as we Swiss do with Kirsch. I decided to go with Michael’s instead of Jamie’s recipe and bought both the cheese and beer (Belhaven McCallums Stout).