WISCONSIN TRIO CHEESE FONDUE (Melting Pot)

By Sharmd

Ingredients

• 1 1/2 CUPS (6 OZ) SHREDDED BUTTERKASE
• 1 1/2 CUPS (6 OZ) SHREDDED FONTINA
• 3 TBSP FLOUR
• 3/4 CUP WHITE WINE
• 1/4 CUP SHERRY
• 2 TSP CHOPPED SHALLOTS
• 1 TSP FRESH GROUND PEPPER
• 1/4 CUP CRUMBLED BLEU CHEESE
• 2 TBSP CHOPPED SCALLIONS

Preparation

Step 1

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.