Cheese:
Fontina, Gruyère
Category:
Appetizer
Servings:
4-6
Cheese:
Mascarpone
Category:
Dessert
Servings:
6 to 8
Cheese:
Asiago, Cheddar, Gruyère, Pepato
Category:
Appetizer
Servings:
4
Cheese:
Cold Pack, Fontina
Category:
Fondue
Servings:
6
Cheese:
Gruyère, Swiss
Category:
Fondue
Servings:
4-6
Cheese:
Asiago, Cheddar, Limburger, Pepper Jack
Category:
Servings:
8 to 10
Wisconsin Cheese Fondue
By Chef Gregg Wangard
Servings:
4-6
Ingredients:
1/2 cup dry white wine
1 cup (4 ounces) Wisconsin Gruyère Cheese, shredded
1 cup (4 ounces) Wisconsin Fontina Cheese, shredded
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
1/2 loaf ciabatta bread, sliced
1 apple, sliced
1 pear, sliced
Cooking Directions:
In a medium heavy-bottom sauce pan, heat wine to slow boil. Gradually stir in the cheese. Cook over low heat until the cheese is bubbly. In small bowl, combine cornstarch and water. Stir into cheese mixture. Simmer over low heat for 3 to 5 minutes or until mixture is smooth and the cheese is completely incorporated. If a thinner mixture is desired, stir in additional wine, one tablespoon at a time. Serve with the bread, apple, and pear slices.
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Chocolate Wisconsin Mascarpone Fondue
By Chef Trey Foshee
Servings:
6 to 8
Ingredients:
1/2 pound bittersweet chocolate, chopped
1/2 pound milk chocolate, chopped
1 1/4 cups cream
1/3 cup sugar
8 ounces Wisconsin Mascarpone Cheese
1/4 cup (2 ounces) bourbon, orange liqueur or another favorite liqueur
1 cinnamon stick
Cooking Directions:
Combine all ingredients in medium bowl (or the top of a double boiler). Place over pot of simmering water on stove burner. Do not allow bowl to touch water. Heat until melted, smooth and warm, stirring often. Remove from heat. Pour into fondue or other pot and keep warm. Serve immediately, dipping accompaniments such as pound cake, strawberries, apples, bananas or marshmallows.
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Smoky Wisconsin Cheese Fondue
Servings:
4
Ingredients:
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, Romano or Asiago Cheese, shredded
2 tablespoons 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
Cooking Directions:
In small bowl, combine cheeses, flour and dry mustard. Toss to coat. In small saucepan, bring wine to 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 fondue pot and keep warm. Serve with cubes of bread for dipping.
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Wisconsin Fontina Fondue With Chardonnay
Servings:
6
Ingredients:
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 cup Chardonnay wine or other dry white wine
4 cups (1 pound) Wisconsin Fontina Cheese, shredded
1 container (1 pound) Wisconsin Cold Pack Swiss Almond Cheese, shredded
1 teaspoon Dijon mustard
Sourdough and dark rye bread, cut in 1 inch cubes
Cooking Directions:
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. Note: An additional 1/2 cup of milk can be substituted for the wine, if desired.
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Wisconsin Swiss Cheese Fondue
Servings:
4-6
Ingredients:
1 1/4 cups dry white wine, divided
1 large clove garlic, halved
5 cups (20 ounces) Wisconsin Swiss or Gruyere Cheese, shredded
4 teaspoons cornstarch
1/8 teaspoon nutmeg
1 loaf (1 pound) French bread, cut into 1 1/2-inch chunks
Cooking Directions:
In 3-quart saucepan, combine 1 cup wine and garlic. Bring just to simmering over low heat. Remove garlic. Gradually stir in cheese, waiting for each addition to melt before adding more; do not boil. When the cheese is completely melted, mix cornstarch and nutmeg with remaining wine. Add to cheese mixture; stir until evenly smooth and thick. Transfer to fondue pot or chafing dish, maintaining a temperature just below boiling for best consistency. Serve with vegetable chunks or French bread cubes.
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Fondue Picante
By Adapted from a recipe by Chef Tracy McGrady
Servings:
8 to 10
Ingredients:
1 1/2 cups whole milk
1/2 cup heavy cream
2 ounces (1/2 stick) butter
2 tablespoons flour
1 tablespoon adobo liquid from canned chile chipotles in adobo sauce or to taste
2 cups (8 ounces) Bellavitano® or Wisconsin Asiago Cheese, shredded
1 1/4 cups (about 8 ounces) Wisconsin Limburger Cheese, crumbled
2 cups (8 ounces) Wisconsin Pepper Jack Cheese, shredded
2 cups (8 ounces) Wisconsin Smoked Cheddar Cheese, shredded
1/4 cup pepitas (hulled pumpkin seeds), toasted, optional
Accompaniments:
Corn chips, fried corn tortilla wedges, boiled potato skewers, chorizo skewers, cubed pepper bread
Cooking Directions:
In heavy sauce pan, scald milk and cream (heated just below 212ºF boiling point). Melt butter in separate heavy 2-quart saucepan. Whisk in flour and cook over low heat for about 2-3 minutes, being careful not to scorch. Gradually add milk and cream to flour mixture, stirring until smooth. Over low heat, begin adding cheese, blending until smooth before adding additional. Pour into fondue pot or serve in hollowed-out pumpkin for special touch. Sprinkle with pepitas. For dipping, choose corn chips, fried corn tortilla wedges, boiled potato skewers, chorizo skewers or cubed rustic pepper bread.
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- To prevent curdling when melting a large quantity of cheese for fondue, always add a starch (such as flour) and an acid (such as juice or wine). Very soft and fresh cheeses, such as Feta and Mascarpone, require less liquid than their aged counterparts that are lower in moisture.
- Grate, shred, or crumble fondue cheeses into small pieces so they require less time to heat and melt. Add cheese little-by-little into the simmering fondue pot, stirring and melting each addition before adding the next. Great fondue requires some patience.
- For traditional Swiss fondue, choose Wisconsin Gruyère. This versatile and dense cheese is nutty, slightly fruity, and has a smooth texture — making it the classic choice for fondue. Emmentaler and Fontina are often used in Alpine fondues as well.
- Practically every cheese makes for great fondue flavor. For easier preparation, however, choose cheeses that melt smoothly and feature a moderately high fat content, such as Gruyère. Cheeses that are semi-firm to firm and aged at least several months to a year, such as Cheddar, are also typically a great choice.
- Stir, stir, and stir some more. Stirring the fondue pot is necessary to distribute the heat. It keeps the fondue smooth, prevents lumping and separation, and prevents scorching, which will ruin the flavor.
- It's the age-old question: how much fondue to make? Typically, a pound of cheese serves four to six people as an appetizer/party snack or two to three people as a main entrée. For big parties, keep another batch warm over low heat on the stove to replenish the pot as needed.
- Use dense, crusty breads for fondue dipping. If you serve fondue with soft bread, chances are you'll end up with a soggy mess. That is, assuming the bread even makes it out of the hot fondue in the first place.
- Fruit and fondue are a match made in heaven. To prevent cut fruit from turning brown, dissolve a vitamin C tablet in a cup of water, put the solution in a clean spray bottle, and spray the fruit's cut surfaces. Voilà! No more browning.
- Cured or roasted meats and sausages make tasty cheese fondue dippers. For seafood fans, shrimp is the flavorful solution.
- For dessert fondues, such as chocolate fondue made with Mascarpone, try a variety of dippers such as cookies, Rice Krispies® treats, and donuts. It's sweet-tooth heaven.
- To ensure you are buying cheese that meets the highest cheesemaking standards, always look for the "Wisconsin Cheese" identification mark on the package. If buying cheese at a service counter, ask where the cheese is from.
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