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1/4 cup butter1/4 cup flour2 cups milk1/2 cup Chardonnay wine or other dry white wine4 cups (1 pound) Wisconsin fontina cheese, shredded1 container (1 pound) Wisconsin cold pack Swiss almond cheese, shredded 1 teaspoon Dijon mustardSourdough and dark rye bread, cut in 1-inch cubes
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.
Note: An additional 1/2 cup of milk can be substituted for the wine, if desired.
Classic Cheddar Beer Fondue
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