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Blue Cheese Fondue

1 4 oz pkg treasure cave blue cheese, crumbled
1/2 cup dry white wine
1 8 oz pkg cream cheese -- cubed
8 ounces Monterey jack cheese -- cubed
1 tablespoon kirsch -- (cherry brandy)

Heat wine and cream cheese, stirring until cheese melts.

Add Monterey jack cheese, a little at a time, stirring constantly. Blend in blue cheese.

When smooth, add kirsch. Serve with dippers of French bread, fresh fruit or vegetables.

Yield: 5 cups.

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