Fromagination’s Wisconsin Fondue

Fromagination’s Wisconsin Fondue

Recipe provided courtesy of Wisconsin Cheese. Photo courtesy of Dairy Farmers of Wisconsin.

Indulge yourself on this recipe! Fromagination is a specialty cheese shop in Madison, Wis., that hosts fondue lunches at the store's communal table. Use roasted Alsum fingerling potatoes or creamer potatoes for assorted dippers.

No ratings yet

Print Recipe Pin Recipe

Course Appetizer

Cuisine Swiss

Servings 6 People

Ingredients

 

1x2x3x

• 5 Ounces Roth Grand Cru® cheese, shredded (1 1/4 cups)
• 5 Ounces Roelli Little Mountain cheese, shredded (1 1/4 cups)
• 2 Ounces Uplands Pleasant Ridge Reserve cheese, shredded (1/2 cup)
• 1 1/2 Cups Dry white wine, divided
• 1 Teaspoon Fresh lemon juice
• 2 1/2 Teaspoons Cornstarch
• 1/2 Teaspoon Salt
• 1 Large Garlic clove, peeled and halved
• Pinch ground nutmeg
• Pepper to taste
• Assorted Dippers: apple slices, cornichons, French bread cubes and roasted vegetables (carrots, broccoli and Alsum fingerling or creamer potatoes)

Instructions

• Combine the shredded Grand Cru®, Little Mountain, Pleasant Ridge Reserve, 1 cup wine and lemon juice in a large bowl. Cover and let stand for 2 hours at room temperature.
• Whisk cornstarch and remaining wine in a small bowl until smooth. Place salt into a large saucepan. Starting in the salt, rub the cut sides of garlic on pan. Discard garlic. Add wine mixture; bring to a boil over medium heat. Cook and stir until thickened.
• Reduce heat to low. Gradually whisk in cheese mixture until melted. (Do not boil.) Season with nutmeg and pepper to taste.
• Transfer to a fondue pot. Heat on low to keep warm. Serve with dippers.

Notes

• Fromagination suggests using sauvignon blanc wine in this recipe.
• Roth Grand Cru® Reserve or Roth Grand Cru® Surchoix could be substituted for the Roth Grand Cru® cheese.