#cheese-fondue

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#pumpkin-fondue #kabocha #holiday-entertaining #beer-fondue #gruyere-and-emmental #smoked-paprika-and-cayenne
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fromwww.theguardian.com
2 weeks ago

Cheesy heaven: Meera Sodha's recipe for pumpkin fondue | Meera Sodha recipes

Pumpkin fondue using kabocha, chestnuts, mushrooms and mixed vegetarian cheeses for a communal main or canapés served with bread, pickles and salad.
fromTasting Table
3 weeks ago

Spicy Beer Cheese Fondue Recipe - Tasting Table

According to Ksenia Prints of At the Immigrant's Table, who lives in Montreal, where cheese fondue is de rigueur during ski trips, fondue is a Swiss tradition that dates back centuries. It was originally created as a way to use aging cheese and stale bread during the winter months. This beer cheese fondue upgrades the classic by exchanging white wine for beer and adding a spicy, smoky kick with smoked paprika and cayenne pepper.
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fromTasting Table
6 months ago

How To Properly Store Leftover Cheese Fondue - Tasting Table

Fondue should be served immediately but can be stored for up to two days and reheated using proper techniques.
fromTasting Table
6 months ago

The Absolute Best Cheeses For A Delicious Fondue - Tasting Table

The best cheese to use is gruyere or emmentaler. For a budget option, alpine-style cheeses like fontina or gouda are great alternatives. Avoid pre-shredded cheese.
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