| Ingredients600g white bread (I recommend
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| | cubed white bread.TipsLong stocked cheese
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| baguette or any other kind of white bread
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| | suits better for Swiss Fondue.You can
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| with a lot of rind)600g Swiss cheese
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| | pour more white wine into the Fondue when
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| (e.g. Freiburger, Appenzeller, or
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| | eating. The Fondue will stay viscid
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| Greyezer)
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| | longer.The crust, which remains at the
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| 3dl white wine1tbsp cornstarch1 peeled
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| | end of every Fondue is known as a
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| garlic clovea bit pepper, paprika,
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| | delicacy among Fondue connoiseurs.I
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| nutmegPreparation1. Cut the white bread
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| | recommend to drink tea or red wine to
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| into small cubes2. Grind the cheese and
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| | enjoy a perfect Swiss Fondue.En Guete!
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| put it into your Fondue Pan3. Now mix the
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| | (Enjoy your meal)A recommended source for
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| white wine with the cornstarch and pour
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| | quality Cookware and Bakeware: Cookware &
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| to the grinded cheese. Cook it with low
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| | Bakeware Kitchen Store . You will find
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| heat. It is important to stir
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| | top quality Cookware and Bakeware from
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| regularly.4. Put the peeled garlic clove
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| | all around the world to the lowest prices
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| into the Fondue Pan5. Spice it with
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| | on the web.Sandra Spielmann is the owner
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| pepper, paprika, and nutmeg Cook the
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| | of an online Kitchen Store and loves to
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| Fondue with a Fondue Burner at the
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| | cook. All articles can be used and
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| table.Now you can enjoy your Swiss
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| | reprinted as long as you include all the
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| Fondue. Use Fondue Forks to stir with the
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| | links that are in the articles.
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