Three Cheese Fondue

Filed under: Appetizers, Appetizers - Hot, Cheese, Condiments - Dips.

Serving this during our apres ski time is always a hit in the winter. Be sure to have plenty of yummy dippers like garlic bread, blanched veggies, apples and ham.

2 cups dry white wine
1 bay leaf
3 cloves garlic, crushed
1 tsp black peppercorns
1 sprig fresh thyme
1/2 lb. Gruyere cheese, grated
1/4 cup flour
1/4 cup Brie cheese (skin removed)
1/4 cup bleu cheese
1/2 cup (or less) milk

Add wine and herbs to medium saucepan. Bring to a boil then reduce heat to simmer. Simmer slowly until reduced to 1 cup. Remove herbs by straining. Return reduced wine to saucepan on low heat.
In a mixing bowl, add flour to grated Gruyere cheese and toss to coat. Whisking constantly, add floured Gruyere to wine in small handfuls and whisk until thoroughly incorporated. Whisk in Brie and then crumbled bleu.
Bring to a boil then reduce to low heat and let cook for about 10 minutes.
Wisk in milk a little at a time until you get the desired consistency. Serve warm.

Recipe Summary:
Yield: 6 servings
Prep Time: 1 hour
Cook Time: 20 minutes

Other recipes by Washington School Inn:
Signature Cookies

Recipe Provided By:
Washington School Inn
Park City, UT

Park City Bed and Breakfast Inns