You are here: Home » Recipes » Wisconsin Trio Fondue Wisconsin Trio Fondue Recipe by Favorite Recipes Press Yield 4 to 6 servings A delicious blend of flavors in this cheese fondue. PrintEmail Ingredients 1 1/2 cups (6-ounces) shredded Butterkase1 1/2 cups (6-ounces) shredded Fontina cheese3 tablespoons all-purpose flour3/4 cup white wine1/4 cup dry sherry2 teaspoons chopped shallots1 teaspoon freshly ground pepper1/4 cup crumbled Blue cheese2 tablespoons chopped scallions Instructions 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).