Wisconsin Trio Cheese Fondue Melting Pot Recipes

MELTING POT CHEDDAR CHEESE FONDUE

Steps:

• Shred the cheeses or slice into small cubes. Coat the cheese with cornstarch.
• Turn on the fondue pot to high heat.
• Place beer, garlic, dry mustard, and Worcestershire in the pot and combine well.
• When the beer mixture is warm, add one-third of the cheese and whisk very well.
• Once the cheese has been incorporated well, continue to whisk in the cheese until it is all incorporated. Whisk until the cheese is smooth.

MELTING POT WISCONSIN TRIO CHEESE FONDUE

Steps:

• In a bowl, stir the butterkase and fontina cheeses and the cornstarch together so that the 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 melted.
• Add the remaining cheese by handfuls, whisking until everything is incorporated and the cheese is melted.
• Stir in the blue cheese and pepper.
• Just before serving, top the melted cheese with the green onions.
• Serve with green apple slices, broccoli, cauliflower, carrots, and bread for dipping into the fondue.

THE MELTING POT --- WISCONSIN TRIO CHEESE FONDUE

Steps:

• Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds, stirring constantly.
• Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in 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 Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.

WISCONSIN TRIO CHEESE FONDUE (MELTING POT) RECIPE

Steps:

• 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.