Wisconsin Cheese Fondue

  • Yield: 4 to 6 servings


1/2cup dry white wine
1cup (4-ounces) Wisconsin Gruyere Cheese, shredded
1cup (4-ounces) Wisconsin Fontina cheese, shredded
1 1/2teaspoons cornstarch
1 1/2teaspoons water
1/2loaf ciabatta bread, sliced
1 apple, sliced
1 pear, sliced


  1. In a medium heavy-bottom saucepan, heat wine to slow boil. Gradually stir in the cheese. Cook over low heat until the cheese is bubbly.
  2. In small bowl, combine cornstarch and water. Stir into cheese mixture. Simmer over low heat for 3 to 5 minutes oruntil mixture is smooth and the cheese is completely incorporated. If a thinner mixture is desired, stir in additional wine, one tablespoon at a time. Serve with the bread, apple, and pear slices.
Recipe by Chef Gregg Wangard, courtesy of the Wisconsin Milk Marketing Board