Smoky Cheese Fondue
Serve this elegant fondue of smoked cheddar, gruyère and pepato cheeses with cubes of sourdough bread for dipping.
1 cup (4 ounces) Wisconsin Smoked Cheddar Cheese, shredded
3/4 cup (3 ounces) Wisconsin Gruyère Cheese, shredded
1/2 cup (2 ounces) Wisconsin Pepato or Asiago Cheese, shredded
2 tablespoons all-purpose flour
1 teaspoon ground dry mustard
1 cup dry white wine
1 teaspoon Worcestershire sauce
3 to 4 drops hot pepper sauce
1 teaspoon Dijon mustard
1 loaf sourdough bread, cut into cubes
- In small bowl, combine cheeses, flour and dry mustard. Toss to coat.
- In small saucepan, bring wine to a simmer. Add small handful of cheese mixture and stir until cheese has melted. Repeat process until all cheese is melted. Add Worcestershire sauce, hot sauce and Dijon mustard and cook over low heat until mixture is thick and smooth.
- Transfer to a fondue pot and keep warm.
- Serve with cubes of bread for dipping.
Makes about 3 cups.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.