Wisconsin Trio Fondue
- Yield: 4 to 6 servings
- 1 1/2cups (6-ounces) shredded Butterkase
- 1 1/2cups (6-ounces) shredded Fontina cheese
- 3tablespoons all-purpose flour
- 3/4cup white wine
- 1/4cup dry sherry
- 2teaspoons chopped shallots
- 1teaspoon freshly ground pepper
- 1/4cup crumbled Blue cheese
- 2tablespoons chopped scallions
- Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over the saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds, stirring constantly.
- Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.
Note: The cheese is shredded and tossed with flour to aid in thickening and to improve the viscosity of the fondue. The fondue should be a consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all of the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.
Recipe reprinted with permission from the Melting Pot Restaurants’ Dip Into Something Different, (The Melting Pot Restaurants, Inc. 2008).