RECIPES

Fromagination's Wisconsin Fondue

Indulge yourself on this recipe! Fromagination is a specialty cheese shop that hosts fondue lunches at the store's communal table.

Wisconsin Cheese Fromagination's Wisconsin Fondue Recipe
Active Time
45 Minutes
Servings
6

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style can be used in this recipe.

Instructions

  1. Combine the shredded Grand Cru®, Little Mountain, Pleasant Ridge Reserve, 1 cup wine and lemon juice in a large bowl. Let stand for 2 hours at room temperature.
  2. Whisk cornstarch and remaining wine in a small bowl until smooth. Place salt in 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.
  3. Reduce heat to low. Gradually whisk in cheese mixture until melted. (Do not boil.) Season with nutmeg and pepper to taste.
  4. Transfer to a fondue pot. Heat on low to keep warm. Serve with dippers.

Recipe Tips

Fromagination suggests using sauvignon blanc wine in this recipe. | Roth Reserve Grand Cru® or Roth Surchoix Grand Cru® could be substituted for the Roth Original Grand Cru® cheese.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Award-winning, alpine-style cheeses are featured in this fondue. Alpine cheese means "originated in the Alps" or the European mountain range. These cheeses feature quality milk that's gathered at only certain times of the year, they're crafted in small batches, and the innovative cheesemaking techniques make them so special.

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