Best 2 Wisconsin Trio Cheese Fondue Melting Pot Recipes

Indulge in a delectable culinary journey with our Wisconsin Trio Cheese Fondue Melting Pot, a symphony of flavors that will tantalize your taste buds. This indulgent dish combines the rich and creamy textures of three Wisconsin cheeses – nutty Gruyère, sharp cheddar, and tangy Swiss – melted to perfection. Accompanied by a colorful array of dippers, from crisp vegetables to savory meats and crusty bread, this fondue experience promises an explosion of flavors in every bite. Dive into the classic Swiss Fondue, where Emmental and Gruyère cheeses create a velvety smooth base, perfectly complemented by a touch of white wine and kirsch. Or embark on a cheesy adventure with our Beer and Cheddar Fondue, where sharp cheddar cheese is melted with a hint of beer, resulting in a rich and flavorful dip. For a unique twist, try our Spinach and Artichoke Fondue, a creamy blend of spinach, artichoke hearts, and Parmesan cheese, sure to impress even the most discerning palate.

Let's cook with our recipes!

THE MELTING POT --- WISCONSIN TRIO CHEESE FONDUE

The Melting Pot --- Wisconsin Trio Cheese Fondue image

Make and share this The Melting Pot --- Wisconsin Trio Cheese Fondue recipe from Food.com.

Provided by jcatblum

Categories Cheese

Time 25m

Yield 1 pot, 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups shredded butterkase cheese
1 1/2 cups shredded Fontina cheese
3 tablespoons all-purpose flour
3/4 cup white wine
1/4 cup dry sherry
2 teaspoons chopped shallots
1 teaspoon fresh ground pepper
1/4 cup crumbled blue cheese
2 tablespoons chopped scallions

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.

Nutrition Facts : Calories 620.1, Fat 30.2, SaturatedFat 18.7, Cholesterol 106.6, Sodium 897.3, Carbohydrate 18.2, Fiber 0.7, Sugar 3.5, Protein 26

WISCONSIN TRIO CHEESE FONDUE (MELTING POT) RECIPE

WISCONSIN TRIO CHEESE FONDUE (Melting Pot) Recipe image

Provided by Sharmd

Number Of Ingredients 9

Ingredients

1 1/2 CUPS (6 OZ) SHREDDED BUTTERKASE
1 1/2 CUPS (6 OZ) SHREDDED FONTINA
3 TBSP FLOUR
3/4 CUP WHITE WINE
1/4 CUP SHERRY
2 TSP CHOPPED SHALLOTS
1 TSP FRESH GROUND PEPPER
1/4 CUP CRUMBLED BLEU CHEESE
2 TBSP CHOPPED SCALLIONS

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.

Tips:

Use a variety of cheeses. This will give your fondue a more complex and flavorful taste. Some good options include Gruyère, Emmental, and Fontina.
Grate the cheese finely. This will help it melt more easily and smoothly.
Use a heavy-bottomed pot. This will help distribute the heat evenly and prevent the cheese from burning.
Cook the fondue over low heat. This will help prevent the cheese from curdling.
Stir the fondue constantly. This will help prevent it from sticking to the pot and burning.
Add a little bit of cornstarch or flour to the fondue. This will help thicken it and make it more creamy.
Season the fondue to taste. You can add salt, pepper, garlic powder, or other spices to taste.
Serve the fondue immediately. It is best enjoyed fresh and warm.

Conclusion:

Wisconsin Trio Cheese Fondue is a delicious and easy-to-make appetizer or main course. It is perfect for parties or special occasions. With its creamy texture and rich flavor, it is sure to be a hit with your guests. So next time you are looking for a fun and festive dish to serve, give Wisconsin Trio Cheese Fondue a try. You won't be disappointed!