Thread: Cheese Fondue
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Old 06.12.2006, 00:13
gooner gooner is offline
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Re: Cheese Fondue

I have been told by Swiss folks that trasitionally it's more or less a 50/50 mix of gruyeres and vacherin. Also, swap flour for corn flour (maizena) and yes, keep the heat low and don't leave it unattended and unstirred, you don't want it to split.
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