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Blue Cheese Fondue


4 oz blue cheese, crumbled
1/2 cup dry white wine
1 8 oz pkg cream cheese, cubed
8 ounces monterey jack cheese, cubed
1 tablespoon kirsch (cherry brandy)

Serving Size : 12

Heat wine and cream cheese, stirring until cheese melts. Add monterey jack cheese, a little at a time, stirring constantly. Blend in blue cheese. When smooth, add kirsch. Serve with dippers of French bread, fresh fruit or vegetables.

Yield: 5 cups.

This is best done is a fondue pot with the burner on low. Keep some wine handy to add as required while eating.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.