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2 cups dry white wine1 tablespoon lemon juice4 cups (16 ounces) Wisconsin alpine-style cheese, shredded4 cups (16 ounces) Wisconsin fontina cheese, shredded1 tablespoon arrowroot2 ounces kirschPinch of nutmegFrench bread cubesPears, cut in wedgesApples, cut in wedges
Warm the wine and lemon juice to boiling in a fondue pot. Reduce the heat to low. Toss the cheese with the arrowroot and gradually add the cheese to wine, stirring constantly. When the cheese is melted, stir in the kirsch. Sprinkle with nutmeg. Serve with French bread, apples, and pears.
Wisconsin Fontina Fondue with Chardonnay
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