Following the first issue of this paper we are providing the opportunity for brands to invest into being product of the month. This product of the month will be incorporated into our recipe of the edit to create a meal integrating seasonal produce- shedding light on a sustainable style cheese consumption.

"The joy of eating seasonally is the joy of fresh produce and fresh foods" - Anna Lappé

Halloween Pumpkin Special 

Looking for the perfect reason for getting family and friends together before the festive season starts? Try this delicious baked pumpkin fondue- a simple but good old faithful fondue with a seasonal twist.

(inspired by BBC Good Food)

What you’ll need:

• 1  pumpkin
• Bread for dipping
• 100g Emmental, grated
• 100g Gruyère, grated
• 100g Mature Cheddar, grated
• 1 tbsp cornflour
• 2 tbsp white wine
• 1 shallot, finely chopped
• 1 garlic clove, crushed

Let’s Get Cheesy:

1.     Pumpkin Prep:

Heat your oven to 180°C/160°C fan/gas 4. Slice the top off your pumpkin like a spooky jack-o'-lantern, scoop out the insides, and pop the lid back on. Roast it for 1-2 hours until it’s nice and soft, but not collapsing (we’re after cheesy goodness, not pumpkin soup!).

2.     Cheese Magic:

While your pumpkin roasts away, mix up the grated cheeses with cornflour, then stir in the wine, garlic, and shallot. Once your pumpkin’s all soft and dreamy, remove the lid and pour in the cheese mix. Pop it back in the oven for another 20-30 minutes until the cheese is all melted and bubbly (and your house smells like a cheese lover’s dream).

3.     Dunk Time:

Grab your potatoes, breadsticks, or whatever you fancy and get dunking! Don’t forget to scoop out some roasted pumpkin with each cheesy bite for maximum flavour happiness.

Now enjoy the gooey, cheesy, pumpkin-y goodness and get ready to be the big-cheese at your next gathering.