Made this today and it was absolutely delicious. Will be making it for our ski vacation next week.
My husband lived in Switzerland for five years, enjoying many, many cheese fondues. This recipe is exactly like those he remembered (the Kirsch is a necessary component, I humbly add)! We heat the wine, then add the other ingredients in handfuls, over low heat, until incorporated and silky smooth. Food for the gods of any nationality!
What a pleasant surprise to see an original Swiss recipe with the must have three cheeses in it! Way to go! If anyone is in doubt about this - try it, it is as we make it in Switzerland!
Very good! I've never made cheese fondue before... it was very simple, but it was "grainy" and when I "googled" for a possible reason, I think it was because the heat was too high, so "low and slow" next time. Thanks Ricardo!
The best I have ever tried, you should try it to.
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