The king of molten cheese, the classic Swiss Fondue is a product of the 18th century, developed when cheese, bread and wine were the staples of the Swiss diet. Before fondue, the Swiss found that by ...

When you melt Brie in a hollowed out bread, it turns into a kind of cheese fondue. Trim and discard the rind from the outer rim of the Brie, leaving the rest of it intact. Take a slice off the top of ...

For the accompaniments, core, but don't peel, the apples and pears. Then halve lengthwise and cut into 1 / 2-inch-thick slices. Place fruit slices in a nonreactive bowl and toss with lemon juice. Cut ...

Now that fall has officially commenced, it’s the perfect time of year for warm, gooey snacks. This week’s recipe is warm, savory and cheesy: monkey bread brie fondue. It’s everything you never knew ...

Here's an appetizer that's guaranteed to win you rave reviews...one dip at a time. Our Bread Bowl Fondue is a modern day twist on fondue that's always a hit. When you serve this all-in-one, fun-do, ...

Preheat oven to 325°F and cover a baking sheet with parchment paper. Remove the frozen rolls from the bag and break into sections. You will need 25 balls of dough. Place cheese round in center of ...

Dipping bread and other assorted ingredients into a bubbling pot of melted cheese is often considered a distinctly 1970s food ...

While cheese is as popular as ever there are some cheese dishes you simply no longer see. These are some of the classic cheese dishes that are rarely - if ever - made.

If there’s one thing we hate to do at Recipe Swap, it’s admit defeat. (OK, two things. We also hate to admit that we don’t have the metabolism we once did, but that’s a story for another day.) Still, ...

Steam vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter. Meanwhile, toss cheese with flour in large bowl. Bring ¾ cup stout, juice concentrate and ...