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Blue Cheese Fondue



  • 4 ounces blue cheese, crumbled
  • 1/2 cup dry white wine
  • 8 ounces cream cheese, cubed
  • 8 ounces Monterey jack cheese, cubed
  • 1 tablespoon kirsch (cherry brandy)


  1. Heat wine and cream cheese, stirring until cheese melts.
  2. Add Monterey Jack cheese, a little at a time, stirring constantly.
  3. Blend in blue cheese. When smooth, add kirsch.
  4. Serve with dippers of French bread, fresh fruit or vegetables.

Yields 5 cups.

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