This is a fantastic way to use those left bits of cheese! We make this perodically and the cheeses have ranged from gruyere to edam to manchego. Every incantation is different and wonderful. I can't wait to accumulate those bits of cheese to make more! 

I always add lots of garlic, salt, and white wine. I have served it heated in the broiler as a fondue and on toasts. 

January 27, 2009

I have made this recipe three times now and loved it every time.  It's so easy and always a crowd pleaser.  For holidays try throwing some dried cranberries in.  Softer cheeses work best.

August 9, 2008

August 2, 2008

July 30, 2008

This is a brilliant use of leftover cheese.  It's sorta like 'fondue bread'.   I like to have a blue in the mix.  I do find it can often be too liquid-y to broil (depending on the cheeses), but is delicious anyway.

February 13, 2008

I tried this, and it's juat exquisite - a great way to reinvent those pieces of expensive cheese you select just for the holidays! 

November 8, 2007