I was wondering if anyone has any suggestions for a good fondue recipe; I made some last night using 1/3 gouda, 1/3 fontina, 1/3 gruyere, and sauvignon blanc, brandy, nutmeg, garlic and cornstarch, but i found it too cheesy strong for my tastes.
I was thinking of replacing the gouda with swiss or cheddar...
I am very grateful for any suggestions you may have!
bon appetit
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