Wisconsin Trio Cheese Fondue – A decadent cheese fondue made of three incredible cheeses – Butterkase, Fontina, and blue cheese.
Fondue has been a love of mine ever since Melting Pot became a main-stay in America. When it opened in Orlando, we went as a family to check it out. I was confused by the concept, never having heard of fondue ever in my life. My parents, on the other hand, were quite excited to try it out.
Now, I can’t remember my early reactions to fondue. But as time went on, we made more and more trips to the Melting Pot and even enjoyed fondue at home that my dad would make for us. I soon fell in with the gooey, decadent cheese. I mean, how could I not?! The taste of crust bread dipped in cheese is addicting!
Years after trying fondue for the first time, I expanded my taste buds and tried a new cheese fondue besides the classic Swiss cheese fondue – the Wisconsin Trio fondue. I can’t remember what prompted us to try this flavor – maybe a server recommendation. Regardless the reason, we tried it and soon we all were obsessed with this new fondue flavor.
I eventually started making this fondue at home and found it to be an easier (and cheaper) way to enjoy this fondue more often. Today, I am sharing that recipe with you so you can make it for yourself at home.
Check out my Wisconsin Trio Cheese Fondue!
Fondue may sound like an intimidating food to make. But in reality, it’s actually super simple. If you’ve ever been to Melting Pot, you see them make the cheese fondue in front of your very eyes in under 10 minutes.
First, you start with heating minced shallots and white wine together until the wine get’s warm. This serves as the base of the fondue. Once warm, the cheese is slowly added to the wine so it can melt without getting clumpy and grainy.
Once the fondue is gooey and melted, the blue cheese crumbles are added as the finishing touch. I love the flavor of the blue cheese – it’s actually quite subtle in this fondue. So even if you don’t love blue cheese, you won’t taste the pungent flavor that it typically brings.
Finally, you add the cheese to a fondue pot to keep it perfectly warm. Serve with a mixture crusty bread, carrots, celery, grapes, or apples. My fondue pot comes with fondue forks to make dipping easy. But you can simply use salad forks if your pot doesn’t come with fondue forks.
Tips & Tricks
- It’s important to mince the shallots so you don’t get a weird chunk of shallot while eating the fondue. You can use a garlic press or microplane to get the shallot extra fine.
- The cheese needs to stay warm so it remains gooey. A fondue pot will help accomplish this. This is the one I have.
- Leftovers can be refrigerated and reheated in the fondue pot.
Wisconsin Trio Cheese Fondue
- 6 ounces Butterkase cheese shredded
- 6 ounces Fontina cheese shredded
- 3 tablespoons all-purpose flour
- ½ cup dry white wine
- 2 teaspoons minced shallots
- ½ teaspoon ground pepper
- ¼ cup crumbled blue cheese
- 1 pound French baguette cubed
- 4 carrots peeled and cut into 1 1/2 inch pieces
- 3 stalks celery cut into 1 1/2 inch pieces
- Toss shredded Butterkase and Fontina cheese with flour. Set aside.
- Add shallots and white wine to a medium sauce pan and heat over medium-low heat until the wine starts to steam. Reduce to low and add half of the shredded cheese to the white wine and whisk together with a fork until it becomes smooth – this may take a minute or two. Add the rest of the cheese about 1/3 cup at a time, whisking until smooth before adding the next batch of cheese.
- Once all the cheese has been added and the fondue is smooth, turn off the heat and transfer fondue to a fondue pot and set to warm. Serve with cubed French bread, cut carrots, and cut celery. Grapes and apples are also great serving foods for this fondue.