Wisconsin Trio Fondue

From The Melting Pot Cookbook
serves 4-6

Ingredients:
1 1/2 c (6 oz) shredded Butterkäse (substitutes: Fontina, fresh milk cheese (farmer's cheese)
1 1/2 c (6 oz) shredded Fontina (substitutes: Gruyere, Edam, Gouda, provolone)
3 T flour
3/4 c white wine (substitute: white grape juice or vegetable broth)
1/4 c dry sherry (substitute: pineapple juice)
2 t chopped shallots
1 t pepper
1/4 c crumbled blue cheese
2 T chopped scallions

Directions:
Toss Butterkäse & fontina cheese with flour in a bowl. Heat wine & sherry on medium til warm. Stir in shallots. Cook for 30 seconds, stirring constantly. Add half the cheese blend and cook til melted, stirring constantly. Add remaining cheese blend small amount at a time, stirring constantly til cheese is melted. Fold in pepper & blue cheese. [You can heat in double boiler or in fondue pot]. Garnish with scallions.

Note: Fondue should be consistency of warm honey when completed. Monitor cheese as it's being added. Not all cheese may be needed or it may need slightly more to get desired consistency.

**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.