Adapted from the Melting Pot, Dip into Something Different


  • 1 1/2 c. shredded butterkase cheese, preferably from Wisconsin
  • 1 1/2 c. shredded Fontina cheese, preferably from Wisconsin
  • 3 T. all-purpose flour
  • 3/4 c. white wine
  • 1/4 c. dry sherry
  • 2 t. chopped shallots
  • 1 t. fresh ground pepper
  • 1/4 C. crumbled blue cheese, preferably from Wisconsin
  • 2 T. chopped scallions


  1. Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds, stirring constantly.
  2. Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.