Wisconsin Trio Cheese Fondue

• 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

INSTRUCTIONS

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.