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Cheese Fondue

Reviewed: Feb. 15, 2014
The best cheese fondue we've ever had! Made it for Valentine's Day and it was a big hit. We started with a broth based fondue where we cooked beef tenderloin, chicken, lobster, broccoli, and mushrooms. We let the cheese fondue cook on low heat (2) for over 30 minutes while we enjoyed the broth fondue. With two teenage football players in the family, I cooked a total of 1 1/2 lb of cheese; 1/2 lb swiss, 1/2 lb gruyere, 1/2 lb emmentaler. With all these nutty cheeses I was afraid that the nutmeg would be too much, but at the very end it was the right decision to add it. We had cut the cheese in 1/2 inch squares instead of grating it, and the cheese was lumpy during the melting process, but I think the low heat and long cooking time helped as it turned out very nice and smooth at the end. I used sauvignon blanc as the wine. Best cheese fondue ever!
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