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SUBMITTED BY: AhLimP
We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.
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Make this classic, creamy Swiss fondue with the shredder of your food processor.
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Dannon Yogurt is a perfect complement to all kinds of fish.
