WISCONSIN TRIO CHEESE FONDUE (Melting Pot)

WISCONSIN TRIO CHEESE FONDUE (Melting Pot)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CUPS (6 OZ) SHREDDED BUTTERKASE

  • CUPS (6 OZ) SHREDDED FONTINA

  • 3

    TBSP FLOUR

  • ¾

    CUP WHITE WINE

  • ¼

    CUP SHERRY

  • 2

    TSP CHOPPED SHALLOTS

  • 1

    TSP FRESH GROUND PEPPER

  • ¼

    CUP CRUMBLED BLEU CHEESE

  • 2

    TBSP CHOPPED SCALLIONS

Directions

TOSS THE BUTTERKASE AND FONTINA WITH THE FLOUR IN A BOWL PLACE A METAL BOWL OVER A SAUCEPAN FILLED WITH 2 INCHES OF WATER. – OR USE A CONVENTIONAL DOUBLE BOILER BRING THE WATER TO A BOIL OVER HIGH HEAT. REDUCE THE HEAT TO MEDIUM. POUR THE WHITE WINE AND SHERRY INTO THE BOWL. STIR IN SHALLOTS USING A FORK. COOKING FOR 30 SECONDS, STIRRING CONSTANTLY. ADD HALF THE CHEESE AND COOK UNTIL CHEESE IS MELTED, STIRRING CONSTANTLY. ADD THE REMAINING CHEESE INA SMALL AMOUNT AT A TIME, STIRRING CONSTANTLY IN A CIRCULAR MOTION AFTER EACH ADDITION UNTIL CHEESE IS MELTED. FOLD IN THE PEPPER AND BLEU CHEESE. POUR INTO A WARM FONDUE POT AND KEEP WARM OVER LOW HEAT. GARNISH WITH SCALLIONS. SERVE WITH APPLES, PAR BOILED CAULIFLOWER, BREAD, CARROTS, CELERY.


Nutrition

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