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Blue Cheese Fondue


1 pk (4 oz) Treasure Cave blue cheese, crumbled
1/2 c Dry white wine
1 pk (8 oz) cream cheese; cubed
8 oz Monterey jack cheese; cubed
1 tb 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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