~ Holiday Fondue ~

Small Batch                                                                Large Batch

(for a small fondue pot)                                                     (will fill a large crock pot)

Combine in medium bowl:

          3 c. light cream                                                                          9 c.

          7 ½ T. flour                                                                              1 c. 6 T.

         1 ½ t. Worcestershire sauce                                                       1 ½ T.

Set aside.

In a large heavy saucepan, sweat:

          1 med. onion, diced fine                                                             2

          ½ c. butter                                                                                1 c.

Reduce heat to medium. Whisk in cream mixture and cook until thickened, but not boiling. The large batch will take a good ten minutes cooking time. Put mixture through a sieve to take out the chunks of onion and to keep the onions from overpowering the cheese.

Remove from heat. Gradually whisk in:

          1 c. Willamette Valley Cheese Co. Boerenkaas*, grated                   2 - 3 c.

          1 ¼ c. Willamette Valley Cheese Co. Brindisi Fontina, grated        2 ½ - 3 ½ c.

          1 ½ c. good quality Parmesan Cheese, grated                               4 ½ c.

Stir until melted and smooth. Mixture will become very thick.

(The amount of Fontina and Boerenkass cheese you choose to use will determine how thick and cheesy your final product becomes.)

Optional:

Stir in

          1/3 c. dry white wine (or to taste)                                                          1 c.

 Thin as necessary with warm light cream (half and half).

*Boerenkaas is a rich and flavorful raw milk Gouda cheese.