Melting Pot Wisconsin Trio Cheese Fondue

By Shawn

Ingredients

• 8 ounces butterkase cheese, shredded (can substitute Havarti or brick cheese)
• 8 ounces fontina cheese, shredded
• 1/4 cup cornstarch (you can use flour)
• 1 cup Chablis or Chardonnay or other dry white wine
• 1/4 cup dy sherry
• 1 tablespoon chopped shallots
• 1 teaspoon freshly ground black pepper
• 4 tablespoons crumbled blue cheese
• 2 tablespoons chopped green onions

Preparation

Step 1

In a bowl, stir the butterkase and fontina cheeses and the cornstarch together so that he cheese is coated with the cornstarch; this is what will help the fondue thicken. In either a double boiler over simmering water or a fondue pot, heat the wine, sherry, and shallots together for a minute or two. Add approximately half the cheese mixture and whisk constantly until the cheese is melting. Add the remaining cheese by handfuls, whisking until everything is incorporated. Finally, stir in the blue cheese and pepper.

Just before serving, top the melted cheese with the green onions. Offer the green apple slices, broccoli, cauliflower, carrots, and bread for dipping into the fondue