Fromagination's Wisconsin Fondue
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.
Ingredients
- 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.