Monday, September 12, 2011

Wisconsin Trio Cheese Fondue


1 ½ C shredded Butterkäse cheese (6oz) [substitute Gouda if you can't find Butterkäse]
1 ½ C shredded Fontina Cheese (6oz)
3 Tbsp flour
¾ C white wine
¼ C dry sherry
2 tsp chopped shallots
1 tsp freshly ground black pepper
¼ C crumbled blue cheese
2 Tbsp chopped scallions


Toss the Butterkäse and Fontina cheese with the flour in a bowl. Place a metal bowl over a 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. Sit 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 the 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.

Recommended dipping accompaniments: Variety of breads, green apples, mixed vegetables.


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