Wisconsin Four-Cheese Fondue

Wisconsin Cheese_The Curvy Carrot

by Shanon of The Curvy Carrot

I love cheese. Really. I. LOVE. CHEESE. I love all forms, all shapes, all sizes, all flavors (even the stinky stuff – I will at least try it), and all variations of cheese. I tend to add cheese to almost everything. I have at least five or six different kinds of cheese in the refrigerator right now: string, shredded, blocks, and spreadable. It’s all good in my world.

So what’s the perfect Wisconsin Cheese recipe? A recipe that is perfect for a cool evening during the final days of winter in Wisconsin, or anywhere, for that matter?

Fondue, of course.

I’ve always had a soft spot in my heart for fondue. What is better than hot, melted cheese? And talk about creative liberties when it comes to creating a unique cheese-inspired dish. The possibilities are endless. I have been making fondue for years now and somewhere along the way, I morphed my own little recipe from adaptation after adaptation.

Now, fondue is one of those dishes that you need not be afraid of, if you have never tried it. It’s incredibly easy, and creating a unique recipe was not a hard task at all. Believe me, I have tried all kinds: Swiss, pub-style, Mexican-inspired, but this Wisconsin Four-Cheese Fondue, it’s my favorite, because it has four Wisconsin cheeses in it!

I particularly love the tanginess of the Blue cheese here, but if you aren’t the biggest Blue cheese fan, feel free to add another type of cheese instead. Any favorite cheese will taste wonderful – just grate and mix it in with the other three cheeses.

Wisconsin Four-Cheese Fondue

by Shanon of The Curvy Carrot

Serves 6-8

8 ounces (1 cup) Wisconsin Fontina cheese, grated
8 ounces (1 cup) Wisconsin Butterkäse cheese, grated
4 ounces (1/2 cup) Wisconsin Mild Cheddar cheese, grated
4 tablespoons flour
1 teaspoon dry mustard powder
Pinch cayenne pepper
1 shallot, minced
1 teaspoon garlic, minced (1 clove)
1 1/2 cups white wine, room temperature ***I used a dry white, such as Sauvignon Blanc
1/4 cup dry sherry
1/4 cup Wisconsin Blue cheese, crumbled
2 tablespoons scallions, chopped
Salt and pepper, to taste

For Serving
Sourdough bread
Pumpernickel bread
Dill pickles
Apple wedges

Cheese Mixture: In a large mixing bowl, combine the three grated cheeses, flour, mustard powder, and cayenne pepper, mixing well to coat the cheese with the flour.

In your fondue pot (or, alternatively, in a medium saucepan on the stove over medium heat), combine the shallot, garlic, white wine, and sherry over your flame until simmering and steaming.

Once hot, add the cheese mixture in thirds to the fondue pot, mixing well after each addition, and stirring until smooth. Add the Blue cheese, stir well.

When ready to serve, add the scallions and season with salt and pepper to taste. Serve with bread, fruits, and/or vegetables (see above for serving accompaniment suggestions) as desired.