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Print this Recipe    Fondue 34

Blue Cheese Fondue

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

Heat wine and cream cheese, stirring until cheese melts. Add
monterey jack cheese, a little at a time, stirring constantly.
Blend in blue cheese. When smooth, add kirsch. Serve with dippers
of French bread, fresh fruit or vegetables. Yield: 5 cups.

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