I absolutely love this fondue and it's a family favorite! It's a variation on a Melting Pot Wisconsin Trio Cheese Fondue
Ingredients
- 1 1/2 Cup shredded Butterkase cheese
- 1 1/2 Cup shredded Fontina cheese
- 3 Tablespoon all-purpose flour
- 3/4 Cup white wine
- 1/4 Cup dry sherry
- 2 Teaspoon chopped shallots
- 1Teaspoon fresh ground pepper
- 1/4 Cup crumbled blue cheese
- 1/4 to 1/2 cup whipping cream
- 2 Tablespoon chopped scallions
Directions
Toss the Butterkase 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 white wine and sherry into the bowl. Stir in the shallots using a fork. Bring to a simmering boil and cook for 3 minutes. Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in 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. Add whipping cream to thin down the fondue to desired consistency. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.
Serve with carrots, bread, cauliflower or any of your favorite cheese fondue dippers. My favorite is honey crisp apples.
