Wisconsin Trio Cheese Ball Recipes

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.

WISCONSIN TRIO CHEESE BALL

Steps:

• Put all of the ingredients, except pecans and parsley, in a bowl.
• Beat with a mixer at medium speed until mixture is fluffy.
• Stir in 3 Tbs. pecans; cover and refrigerate 4 hours.
• Mix the remaining pecans and parsley in a small bowl.
• Form cheese into one large ball or several small balls.
• Roll in the pecan/parsley mixture.
• Return to the refrigerator until chilled.
• To Freeze: wrap in plastic wrap.
• Approximately 30 minutes before you are ready to serve, unwrap cheese.

CHEESE BALL III

Steps:

• In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.

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.

THREE-IN-ONE CHEESE BALL

Steps:

• In a large bowl, beat the cream cheese, cheddar cheese, milk, onion and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy. , Divide into thirds (about 1 cup each). Shape first portion into a ball; roll in pepper. Add the blue cheese to the second portion. Shape into a ball; roll in parsley. Add garlic powder to the remaining portion. Shape into a ball; roll in nuts. , Cover and refrigerate. Let stand at room temperature 1 hour before serving. Serve with crackers.

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.