Revisiting my classic fondue recipe this week, I am adding aleppo pepper, shallots, and thyme to come up with a new recipe. I like the way the spices and herbs bracket the cheeses. I am combining a wonderful Grafton cheddar with a parmesan reggiano. This fondue offers a subtle tangy sweet and sour balance with a little kick from the pepper...maybe this is a desperate try to wake up New England during this waaay too long winter...really it is high time for a change. - Sagegreen

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