A creamy combination of Fontina cheese and delicate crab meat.From Source: Modern Parties - an elegant guide instructs readers on the basics of stylish get-togethers, from conception to after-dinner cigars and dessert wine. Learn to create floral arrangements, devise table settings, serve trendy drinks and combine simple ingredients for spectacular results. Available at Cooking.c...
This recipe is from Artisinal Premium Cheese purveyors of hand crafted cheeses.Visit Artisinalcheese.com. Features include a cheese of the month club, fine cheeses, and loads of information too.Notes: Stilton truly is the "King" of blue cheese with its distinctive slightly musty flavor. We love it on the cheese board, creamed into dips and ...
Recipe from the Pricechopper.com. This version combines cheddar, jack and Gruyere cheeses.
KaasDoop translated into English means "Cheese Dip" but is a type of fondue. This version of KaasDoop is from Holland's mid-west province of South-Holland. (Recipe translated by Max). The ingredients include Gouda cheese, brandy and nutmeg.
I've always loved fondues but they can be a little rich. Here's a version that cuts down on the fat but still provides all of the flavor. I love the goat cheese *Teleme from Redwood Hill Farm. It melts wonderfully in the bath of the tomatoes. Serve with good crusty peasant style bread, which you can use to dip. and scoop up the cheesy mixture. By Chef John Ash