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Cheddar Cheese Fondue

Cheddar Cheese Fondue recipe
photo by:kraft
Yummy and easy
posted by
beebo615
on 9/19/2007
time
prep:
20 min
total:
20 min
servings
total:
16 servings, 2 Tbsp. each
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posted:
1/16/2008
Couldn't find the Cracker Barrel cheese so used Kraft 2% instead. Terrible, the cheese didn't melt so the fondue was lumpy and very visually unappetizing. Texture was very bad when eating. I tossed it before the guests arrived.
posted:
9/19/2007
Yummy and easy
posted:
5/6/2007
This recipe is also great to use as a cheese sauce to go with steamed broccoli. Yum.
posted:
4/1/2007
very mustardy tasting so I had to add more cheese, but very good
posted:
2/18/2007
Used 2 c. sharp & 1/4 c parmesan, no wine bitterness, strong cheese flavor, good consistency
posted:
2/9/2007
If you use sharp or extra sharp cheese, this is not a "blah" recipe...also, if it is too thick, add more broth a little @ a time to thin. Very good.
posted:
9/25/2006
I doubled this recipe with one 2 cup bag sharp and one mild shredded cheddar. I also made my chicken broth from a soup base and made it a little strong. Four people ate the dip and agreed that it was wonderful. It tasted best with gala apples and roasted garlic bread.
posted:
2/10/2006
It tasted very blah and was way too thick. Not very many people liked it at the party. I would never make it again.
posted:
12/20/2005
It hardened even though I had it in my fondue pot. It was barely touched at my Christmas party.
posted:
11/8/2005
Very tasty!
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