Surprise brunch guests
with this exquisitely unique breakfast.
Breakfast
Fondue
- 1/4 cup (1 ounce) Wisconsin
Swiss Cheese, shredded
2 tablespoons (about 1/2 ounce) Wisconsin Gouda Cheese, shredded
2 tablespoons (about 1/2 ounce) Wisconsin Muenster Cheese, shredded
1 cup light bodied white wine, such as Pinot Grigio*
Fresh croissants, fruit, bagels and sausages for dipping
- Combine cheeses and wine
in ceramic fondue pot, soak 15 to 20 minutes.
- Heat mixture over low
heat on stove top for 10 to 15 minutes, stirring constantly with
a wooden spoon. Do not boil. Remove from heat and transfer to
a tabletop burner.
- Serve with croissants,
fruit, bagels and sausages.
Makes 4 to 6 servings.
*Can substitute with non-alcoholic
white wine.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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