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
Details
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.
Review this recipe