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.