MELTING POT WISCONSIN TRIO CHEESE FONDUE
Enjoy this Melting Pot Wisconsin Trio Cheese Fondue copycat recipe.
Provided by Stephanie Manley
Categories Appetizer
Time 20m
Number Of Ingredients 14
Steps:
- In a bowl, stir the butterkase and fontina cheeses and the cornstarch together so that the cheese is coated with the cornstarch; this is what will help the fondue thicken.
- In either a double boiler over simmering water or a fondue pot, heat the wine, sherry, and shallots together for a minute or two.
- Add approximately half the cheese mixture and whisk constantly until the cheese is melted.
- Add the remaining cheese by handfuls, whisking until everything is incorporated and the cheese is melted.
- Stir in the blue cheese and pepper.
- Just before serving, top the melted cheese with the green onions.
- Serve with green apple slices, broccoli, cauliflower, carrots, and bread for dipping into the fondue.
Nutrition Facts : Calories 1106 kcal, Carbohydrate 22 g, Protein 60 g, Fat 73 g, SaturatedFat 46 g, Cholesterol 242 mg, Sodium 1720 mg, Sugar 4 g, ServingSize 1 serving
WISCONSIN TRIO CHEESE BALL
This is an awesome cheese ball that always gets devoured at our holiday parties. My only tip is it helps to have a food processor for the fine chopping - but I love this recipe so much I've made it without one in a pinch!
Provided by pferde01
Categories Cheese
Time 4h30m
Yield 1 Ball
Number Of Ingredients 8
Steps:
- Put all of the ingredients, except pecans and parsley, in a bowl.
- Beat with a mixer at medium speed until mixture is fluffy.
- Stir in 3 Tbs. pecans; cover and refrigerate 4 hours.
- Mix the remaining pecans and parsley in a small bowl.
- Form cheese into one large ball or several small balls.
- Roll in the pecan/parsley mixture.
- Return to the refrigerator until chilled.
- To Freeze: wrap in plastic wrap.
- Approximately 30 minutes before you are ready to serve, unwrap cheese.
Nutrition Facts : Calories 2058.6, Fat 188.6, SaturatedFat 98.2, Cholesterol 453.2, Sodium 4302, Carbohydrate 25.9, Fiber 6.6, Sugar 7, Protein 75.7
A TRIO OF CHEESE LOGS
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 12 servings per cheese log
Number Of Ingredients 10
Steps:
- Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the garlic and white pepper and mix until well combined. Divide the mixture into 3 even portions; return one portion to the mixer.
- For the pizza cheese log: Add the pizza blend cheese to the cream cheese mixture and mix well until combined. Remove to a work surface and roll into a log with your palms. (The mixture should be slightly sticky but thick enough to easily roll.) Put the smoked paprika on a shallow dish; roll the log in the paprika until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
- For the Cheddar Jack and parsley cheese log: Put a second portion of the cream cheese mixture in the mixer bowl. Add the Cheddar Jack cheese and mix well. Remove to a work surface and roll into a log with your palms. Put the dried parsley on a shallow dish and roll the cheese log in the parsley until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
- For the sharp Cheddar pecan cheese log: Put the last portion of the cream cheese mixture in the mixer bowl and add the extra-sharp Cheddar. Mix well. Remove to a work surface and roll into a log with your palms. Place the whole pecans down the length of the cheese log. Put the chopped pecans on a shallow dish, then roll the log in the pecans. Use your fingers to press the pecans more firmly into the cheese. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour.
- Unwrap the cheese logs and present on a large platter surrounded by plenty of crackers and cheese knives for easy self-service.
MINI CHEESE BALLS
These mini cheese balls are the perfect quick appetizer for any party. Roll them in toasted sesame seeds, fresh rosemary and/or paprika to add even more flavor. -J. Spivey, Ennice, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 36 cheese balls
Number Of Ingredients 4
Steps:
- In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.
Nutrition Facts : Calories 47 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 61mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
THE MELTING POT --- WISCONSIN TRIO CHEESE FONDUE
Make and share this The Melting Pot --- Wisconsin Trio Cheese Fondue recipe from Food.com.
Provided by jcatblum
Categories Cheese
Time 25m
Yield 1 pot, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 620.1, Fat 30.2, SaturatedFat 18.7, Cholesterol 106.6, Sodium 897.3, Carbohydrate 18.2, Fiber 0.7, Sugar 3.5, Protein 26
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