Cheesemaker Blog

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Fondue Time

Tuesday, May 24, 2011 | Christian Nobel

Winter time is Fondue time. Invite your friends, select a great bottle of an acidic Aussie Sauvignon Blanc or Semillon and get fresh European Sourdough bread from your local artisan baker.

Let the cheese fondue mix soak in the white wine for a while, then heat it up on the open flame in your caquelon and “bon appétit!


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