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Fondue-Wisconsin Trio Cheese
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| 1 1/2 cup | Butterkase cheese (6 oz.), shredded. May substitute 6 oz. Gouda |
| 1 1/2 cup | Fontina cheese (6 oz), shredded. |
| 3 T | flour |
| 3/4 cup | wine-white |
| 1/4 cup | sherry |
| 2 t | shallots, chopped |
| 1 t | black pepper |
| 1/4 cup | bleu cheese, crumbled |
| 2 T | scallions, chopped |
1) Toss the Butterdase and Fontina cheese with the flour in a bowl. In a double boiler heat water to a boil over high heat. Reduce heat to medium and pour the wine and sherry into the bowl. Add the shallots using a fork. Cook for 30 seconds, stirring constantly.
2) Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend, a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and bleu cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.
Fondue should be the consistency of warm honey.
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