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Swiss Cheese Fondue with Emmental and Gruyere
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This rich and meltingly moreish fondue is perfect for sharing with friends on a cold winter's evening. Dip in and taste the mountains.
The fondue needs to be kept warm after making: if you do not have a fondue set with a table burner, you could use a plate warmer under a saucepan or heatproof dish instead.
Typical values per serving:
This recipe was first published in January 2005.