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1 can (10 3/4 ounces) cheddar cheese soup1 cup shredded Wisconsin sharp cheddar cheese1 teaspoon dry mustard1/2 teaspoon paprika2 tablespoons butterpinch cayenne pepper1/3 cup beer (nonalcoholic works fine)1 loaf day-old French or Italian bread or English muffins cut into 1-inch cubes, toasted for 10 minutes in a 350° F oven
Combine soup, cheddar, mustard, paprika, butter, pepper and beer over low heat in a saucepan or fondue pot. Stir often until cheese melts and mixture is blended and hot. If not using a fondue pot, transfer cheese from saucepan to heat-proof bowl and place over warming tray or candle-heated trivet to keep warm. Sprinkle cheese fondue with parsley, if desired. Dip cubes of bread into warm cheese.
Wisconsin Fontina Fondue with Chardonnay
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