Fontina Fondue with Chardonnay
Serve this elegant fondue with cubes of sourdough and/or dark rye bread for dipping.
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.
Tip: 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.