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Cheese Fondue
November 22, 2004

This is an excellent recipe. I have failed with a couple of different swiss cheese fondues (which can be expensive) and this recipe has all the right ingredients for great flavor and it is easy. Bonus that from start to finish is in the fondue pot. A few hints for the beginning fondueist: dry wine works better such as sauvignon. If it seems runny add more flour, if it seems too thick and stringy add lemon juice (or check your sterno) I use a ceramic double boiler fondue pot. These can be a little expesive but they will not burn the cheese. The stainless steel pot that sits on the flame will burn the cheese. I haven't used a cast iron fondue pot but this might work too as cast iron distributes heat more evenly so the hottest part of the pot is not the bottom.

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