Best Wisconsin Trio Cheese Ball Recipes

MELTING POT WISCONSIN TRIO CHEESE FONDUE

Melting Pot Wisconsin Trio Cheese Fondue image

Enjoy this Melting Pot Wisconsin Trio Cheese Fondue copycat recipe.

Provided by Stephanie Manley

Time 20m

Number Of Ingredients 14

Ingredients

8 ounces butterkase cheese (shredded)
8 ounces fontina cheese (shredded)
1/4 cup cornstarch
1 cup dry white wine (Chablis, Chardonnay, or Sauvignon Blanc)
1/4 cup dry sherry
1 tablespoon chopped shallots
1 teaspoon freshly ground black pepper
4 tablespoons crumbled blue cheese
2 tablespoons chopped green onions
Granny Smith apple slices
raw broccoli florets
raw cauliflower pieces
baby carrots
hearty bread (cut into bite-sized pieces)

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

Wisconsin Trio Cheese Ball image

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

Ingredients

1 (8 ounce) package cream cheese
1/4 lb blue cheese, crumbled
1 cup shredded sharp cheddar cheese
3 tablespoons minced onions or 3 tablespoons green onions
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 cup finely chopped pecans
1/2 cup finely chopped parsley

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

THE MELTING POT --- WISCONSIN TRIO CHEESE FONDUE

The Melting Pot --- Wisconsin Trio Cheese Fondue image

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

Ingredients

1 1/2 cups shredded butterkase cheese
1 1/2 cups shredded Fontina cheese
3 tablespoons all-purpose flour
3/4 cup white wine
1/4 cup dry sherry
2 teaspoons chopped shallots
1 teaspoon fresh ground pepper
1/4 cup crumbled blue cheese
2 tablespoons chopped scallions

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

WISCONSIN TRIO CHEESE FONDUE (MELTING POT) RECIPE

WISCONSIN TRIO CHEESE FONDUE (Melting Pot) Recipe image

Provided by Sharmd

Number Of Ingredients 9

Ingredients

1 1/2 CUPS (6 OZ) SHREDDED BUTTERKASE
1 1/2 CUPS (6 OZ) SHREDDED FONTINA
3 TBSP FLOUR
3/4 CUP WHITE WINE
1/4 CUP SHERRY
2 TSP CHOPPED SHALLOTS
1 TSP FRESH GROUND PEPPER
1/4 CUP CRUMBLED BLEU CHEESE
2 TBSP CHOPPED SCALLIONS

Steps:

TOSS THE BUTTERKASE AND FONTINA WITH THE FLOUR IN A BOWL PLACE A METAL BOWL OVER A SAUCEPAN FILLED WITH 2 INCHES OF WATER. - OR USE A CONVENTIONAL DOUBLE BOILER BRING THE WATER TO A BOIL OVER HIGH HEAT. REDUCE THE HEAT TO MEDIUM. POUR THE WHITE WINE AND SHERRY INTO THE BOWL. STIR IN SHALLOTS USING A FORK. COOKING FOR 30 SECONDS, STIRRING CONSTANTLY. ADD HALF THE CHEESE AND COOK UNTIL CHEESE IS MELTED, STIRRING CONSTANTLY. ADD THE REMAINING CHEESE INA SMALL AMOUNT AT A TIME, STIRRING CONSTANTLY IN A CIRCULAR MOTION AFTER EACH ADDITION UNTIL CHEESE IS MELTED. FOLD IN THE PEPPER AND BLEU CHEESE. POUR INTO A WARM FONDUE POT AND KEEP WARM OVER LOW HEAT. GARNISH WITH SCALLIONS. SERVE WITH APPLES, PAR BOILED CAULIFLOWER, BREAD, CARROTS, CELERY.