RECIPES

Fontina, Swiss and Pancetta Fondue

Fondue is meant to be shared with loved ones. Fontina and swiss cheeses mingle with wine and when melted, they create a lovely, gooey sauce. Serving it with unique dippers is fun, too!

Active Time

30 Minutes

Servings

10-12

Ingredients

8 ounces Carr Valley Fontina cheese, shredded (2 cups)
8 ounces Deppeler's Swiss cheese, shredded (2 cups)
1 1/4 cups dry white wine
4 teaspoons cornstarch
1 large garlic clove, halved
3 ounces thinly sliced pancetta, crisped and crumbled
Assorted Dippers: blanched Brussels sprouts, cubed and roasted butternut squash, roasted cauliflower and broccoli florets, cubed focaccia bread, cooked and sliced spicy Italian sausage links, sliced fresh pear

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina or Swiss can be used in this recipe.

Instructions

Combine shredded fontina and swiss in a large bowl. Cover and let stand for 2 hours at room temperature.
Whisk wine and cornstarch in a large saucepan until smooth. Add garlic; bring to a gentle boil over medium heat. Reduce heat to low. Remove garlic with a slotted spoon and discard.
Gradually whisk in cheese mixture until melted. (Do not boil.) Whisk in pancetta.
Transfer to a fondue pot. Heat on low to keep warm. Serve with dippers.

Cheesemonger Tip

The tradition of making swiss cheese in 200-pound wheels began in the Middle Ages when the Swiss government taxed cheesemakers on the number of pieces they produced rather than total weight.

Fontina, Swiss and Pancetta Fondue

Ingredients

Cheese

Instructions

Cheesemonger Tip

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