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Kalispell, Montana

Member since Jan 2007

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Reviewed Rolfs Original Swiss Cheese Fondue

May 30, 2011 in Food Network Community Toolbox on

Very Good. Almost like the one we had in Germany, only they used a blend of gruyere and swiss emmenthal. But yes, you must melt it slow, very low heat and cut the cheese into small slices to help melting, while stirring constantly. They also add schwarzwalder kirschivasser (cherry schnapps). Also DO NOT boil."

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