Wisconsin Trio Cheese Fondue Melting Pot Recipes

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MELTING POT WISCONSIN TRIO CHEESE FONDUE



Melting Pot Wisconsin Trio Cheese Fondue image

Enjoy this Melting Pot Wisconsin Trio Cheese Fondue copycat recipe.

Provided by Stephanie Manley

Categories     Appetizer

Time 20m

Number Of Ingredients 14

8 ounces butterkase cheese (shredded)
8 ounces fontina cheese (shredded)
1/4 cup cornstarch
1 cup dry white wine (Chablis, Chardonnay, or Sauvignon Blanc)
1/4 cup dry sherry
1 tablespoon chopped shallots
1 teaspoon freshly ground black pepper
4 tablespoons crumbled blue cheese
2 tablespoons chopped green onions
Granny Smith apple slices
raw broccoli florets
raw cauliflower pieces
baby carrots
hearty bread (cut into bite-sized pieces)

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.

Nutrition Facts : Calories 1106 kcal, Carbohydrate 22 g, Protein 60 g, Fat 73 g, SaturatedFat 46 g, Cholesterol 242 mg, Sodium 1720 mg, Sugar 4 g, ServingSize 1 serving

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

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

CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT)



Cheddar Cheese Fondue (Courtesy of the Melting Pot) image

Make and share this Cheddar Cheese Fondue (Courtesy of the Melting Pot) recipe from Food.com.

Provided by chicago gillott-i

Categories     Cheese

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 7

4 ounces skim milk or 4 ounces broth
1 teaspoon chopped garlic
6 ounces cheddar cheese
pepper
mustard powder
Worcestershire sauce
apple (cut up to dip)

Steps:

  • start with 4 oz of base (beer, milk or broth).
  • add garlic.
  • add 3 shakes of mustard powder.
  • stir.
  • add small amount of cheddar cheese.
  • mix thoroughly (using whipping motion until cheese is melted).
  • add five turns of pepper grinder.
  • add three to four shakes of worcestershire sauce.
  • fold in pepper & worcestershire.
  • remove mixing fork.

Nutrition Facts : Calories 247.3, Fat 18.8, SaturatedFat 12, Cholesterol 59.6, Sodium 354.5, Carbohydrate 2.4, Sugar 0.3, Protein 14.4

WISCONSIN TRIO CHEESE FONDUE (MELTING POT) RECIPE



WISCONSIN TRIO CHEESE FONDUE (Melting Pot) Recipe image

Provided by Sharmd

Number Of Ingredients 9

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.

CHEESE FONDUE MELTING POT CHEDDAR WITH BEER RECIPE - (3.9/5)



Cheese Fondue Melting Pot Cheddar with Beer Recipe - (3.9/5) image

Provided by btaylor

Number Of Ingredients 8

1/2 cup Coors Light beer
2 teaspoons garlic, chopped
2 teaspoons dry mustard powder
2 teaspoons Worcestershire sauce
6 ounces medium-sharp cheddar cheese
2 ounces Emmentaler Swiss cheese
2 tablespoons all-purpose flour
I used half the beer and substituted milk for rest and used all cheddar, no Swiss. Ended up adding lots more milk to thin it so it was not sticky and stringy.

Steps:

  • If you are using an electric fondue pot, turn it onto medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire sauce in the pot and combine well. Shred or cube the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth. Cooks notes: If you do not wish to make this with beer, I cannot give you a suggestion for the beer other than a product like O'Doul's or a near-beer with less than 3.2 percent alcohol. The beer flavor really adds a lot to this dish. Please do not serve this dish to people who do not drink alcohol. Alcohol really doesn't fully cook out of the food. The Melting Pot uses vegetable broth in place of beer for those that do not want alcohol. It is just as good as with the beer.

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