There will surely be a scientific explanation for it, but as soon as daylight saving time kicks in, I replace white wine with red and carpaccio with cheese. And preferably a warm and creamy specimen. That bikini is somewhere far back in your underwear drawer and the sweater is at the front, so let that little belly go a bit. Anyway, one of my favorite cheeses is Mont d’Or, a tip from my dear Daan here diagonally across from me. Let it simmer in the oven at 180 degrees and voilà: you have a petite cheese fondue on your snack table. A piece of baguette or some crudités and you're done. And the nice thing about Mont d’Or is that they have an appellation d’origine protégée, so every cheese is certified. What Wiki just taught me is that the cheese is only produced from September to April. Maybe that explains my increased appetite in the winter. In any case, put it on the table and you will be grateful to me (and actually Daan).