Serve this elegant fondue
with cubes of sourdough and/or dark rye bread for dipping.
Fontina
Fondue with Chardonnay
- 1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1/2 cup Chardonnay wine or other dry white wine
4 cups (16 ounces) shredded Wisconsin Fontina cheese
1 (8-ounce) container Wisconsin Cold Pack Swiss Almond cheese
1 teaspoon Dijon mustard
Sourdough and dark rye bread, cut in 1 inch cubes
- Melt butter over medium
heat; stir in flour. Gradually stir in milk and bring to a boil.
Continue cooking and stir until mixture thickens slightly. Add
wine. Remove from heat.
- Gradually add cheeses,
stirring until melted. Mix in mustard. Transfer to fondue server.
- Serve with bread cubes
for dipping.
Makes 6 servings.
Note: An additional 1/2
cup of milk can be substituted for the wine, if desired.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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