Fromagination's Wisconsin Fondue

Fromagination's Wisconsin Fondue

Ken Monteleone, owner of Fromagination, a specialty cheese shop in Madison, Wisconsin, has long honored the state’s Swiss heritage and award-winning alpine-style cheeses by hosting fondue lunches at his store’s communal table. Fromagination offers customers all the necessary supplies to recreate the fondue meal at home—from cheese and fondue pots to forks.

Ingredients











Cooking Instructions

1

Combine Emmentaler Swiss, Grand Cru® and Little Mountain, 1 cup wine and lemon juice in a medium bowl. Let cheese mixture stand for at least 2 hours at room temperature, or cover and refrigerate overnight. (Fromagination recommends soaking cheese overnight).


2

Add salt to a large saucepan. Starting in the salt, vigorously rub the cut end of the garlic over the entire interior surface of the pan; discard garlic. Add remaining wine; bring to boil over medium heat. Reduce heat to medium-low. Gradually whisk in cheese mixture; continue whisking until cheese is completely melted and fondue is smooth. Season with nutmeg and pepper to taste.


3

Transfer cheese mixture to a fondue pot, Heat on low to keep warm. (Or, serve in original pan over very low heat.) Serve immediately with roasted vegetables, bread cubes, apple slices and cornichons for dipping.


Recipe Tips:
  • Any brand of Wisconsin swiss or alpine-style cheese can be used.
  • Fromagination suggests using a Sauvignon Blanc wine in this recipe. 
cheese iconCheesemonger Tip:
Soaking the cheese in wine prior to melting not only adds flavor, it helps to ensure a smooth, melty fondue. All three of these award-winning Wisconsin cheeses reflect the tradition and flavors of alpine mountain cheeses. They're all made near New Glarus, Wisconsin, which was settled in 1845 by the Swiss from the Canton of Glarus in Switzerland.

Ingredients











Cooking Instructions

1

Combine Emmentaler Swiss, Grand Cru® and Little Mountain, 1 cup wine and lemon juice in a medium bowl. Let cheese mixture stand for at least 2 hours at room temperature, or cover and refrigerate overnight. (Fromagination recommends soaking cheese overnight).


2

Add salt to a large saucepan. Starting in the salt, vigorously rub the cut end of the garlic over the entire interior surface of the pan; discard garlic. Add remaining wine; bring to boil over medium heat. Reduce heat to medium-low. Gradually whisk in cheese mixture; continue whisking until cheese is completely melted and fondue is smooth. Season with nutmeg and pepper to taste.


3

Transfer cheese mixture to a fondue pot, Heat on low to keep warm. (Or, serve in original pan over very low heat.) Serve immediately with roasted vegetables, bread cubes, apple slices and cornichons for dipping.


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