Wisconsin Trio Cheese Fondue
A decadent cheese fondue made of three incredible cheeses - Butterkase, Fontina, and blue cheese
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Servings: 4 servings
- 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.