This is a great base recipe for fondue. I did add some Colman's ground mustard and 7 ounces of Velveeta in place of 3.5 oz's of each of the other two cheeses because the the first time I made it the recipe was a bit strong and a bit too oily for our taste. I also rubbed the fondue pot with a clove of garlic before placing the ingredients in the pot.
Date Posted: Aug. 29, 2007
Cooking Level: Expert
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