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Joined Date: Nov 22, 2010
"We make cheddar and beer fondue every year for new year's eve and I decided this year we would mix it up and have a 2nd cheese fondue. This recipe was fantastic! I fried food bacon and reserved the fat to toast the almonds in before I chopped them up. We served it with pretzel bread, French bread, carrots, celery honey crisp apples and anoji pears. Next year we are going to experiment with other dippers. My biggest tip is ceramic fondue pots work best and never stir without using a wooden spoon in a slow figure eight, seriously it makes the cheese melt smooth.