Surprise brunch guests with this exquisite breakfast fondue.
1/4 cup Wisconsin Swiss Cheese, shredded
2 tablespoons Wisconsin Gouda Cheese, shredded
2 tablespoons Wisconsin Muenster Cheese, shredded
1 cup light bodied white wine, such as Pinot Grigio*
Suggested Dippers: Fresh croissants, fruit, bagels, chunks of ham and cooked sausages
- 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 desired dippers.
Makes 4 to 6 servings.
*Can substitute with non-alcoholic white wine.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.