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Cheese Fondue
December 30, 2005

This is the first time I made fondu and it came out great. It's not the smoothest blend but then you're not using that fake, pasterurized cheese stuff. For the recipe I used Swiss, Edam and Guyere and added about a tablespoon of Red Cooking Wine. I followed suggestions from other users and tossed the cheese (shredded) in flour and added a few drops of lemon juice. I also did not use a fondu pot rather a crockpot and warmed the wine in the pot first and then added the cheese and just set it on low and let it melt on its own with occassional stirring. The aroma throughout the house was absolutely wonderful and tempting. I must add that this is NOT a reheatable dish - if you don't use it all, don't try to save it. This is an excellent, easy recipe and received rave reviews from my guests. Thank you for sharing.

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