One of the most loved communal dishes during the holidays? Fondue! We came
up with this four cheese fondue recipe that’s rich, creamy and full of cheesy
goodness. For a complex flavor, we use combined some of our favorite cheeses:
fontina, raclette, and gruyere. We also used lightly sautéd shallots and a splash of
white wine for a more complex flavor. Enjoy this fondue with our crisps, veggie
sticks, or some of your other favorite finger foods!
1 tbsp. butter
2 shallots, minced
3/4 c. dry white wine
1 1/4 c. heavy cream
8 oz. cream cheese
8 oz. Gruyére, grated (about 1 1/2 cups)
4 oz. Raclette, grated (about 1 cup)
4 oz. Fontina, grated (about 1 cup)
pinch freshly grated nutmeg and black pepper
In a medium saucepan over medium heat, saute the shallots in butter until they are translucent.
Add the wine to the pan and bring to a simmer. Cook for 3 - 4 minutes or until reduced.
Stir in the cream, cream cheese and shredded cheeses and cook the fondue over medium low heat until all of the cheeses have melted, mixing constantly.
Season with nutmeg and black pepper and enjoy with crisps, veggies, and any other favorite dunkables!
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