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Scoutie, DH and I thought your version of fondue was great! :-) I reduced it by half, for 2 of us, and there was a bit leftover. I used both the swiss and gruyere, for creamy, string-y goodness! Loved the hint of kirsch and mustard; I've never used dry mustard in a fondue before, so that was different! Served with crusty french bread and granny smith and fuji apples, I'll put this one in my keeper file! Thanks for sharing, Scoutie. Made for ZWT.