Recipe created & presented by Paul Short, C.E.C., Madison Area Technical College Culinary
Arts Program – Madison, Wisconsin. Demonstrated at our 2011 Wollersheim Winery Open House.
INGREDIENTS
Fondue
6 cups grated Gruyère cheese, packed
1 tablespoon cornstarch
3/4 cup Wollersheim Chardonnay
1 tablespoon lemon zest
1 teaspoon minced garlic
1-3 tablespoons Kirsch
1 teaspoon ground nutmeg
Rye Croutons (as desired)
Rye Croutons
1 loaf hardy rye bread, unsliced
1/2 lb. butter
1 tablespoon minced garlic
2 tablespoons chopped parsley
1 tablespoon minced chives
1 tablespoon chopped fresh tarragon
2 tablespoons grated fine Gruyère cheese
PREPARATION
Fondue
1. Combine the grated cheese with cornstarch in a large bowl.
2. In a good size sauce pot combine Wollersheim Chardonnay, lemon zest and garlic. Place mixture on stove over
high heat. When wine comes to a boil, reduce the heat and whisk in the grated cheese a little at a time. When all
of the cheese has been whisked in and mixture is bubbling, whisk in the kirsch and nutmeg.
3. Transfer to a fondue pot with a burner. Dip croutons into mixture and enjoy
Rye Croutons
1. Pre-heat oven to 375 degrees. Cut croutons into 1 1/2 inch cubes. Melt butter over medium to low heat with all
of the remaining ingredients except the cheese. Place croutons in a large bowl. Pour the melted butter mixture
over the croutons and toss together. Toss in the grated cheese. Allow the croutons to soak up the butter and
cheese mixture.
2. Place croutons on a sheet pan and spread out so they are not piled on top of each other. Place in oven and bake
until golden brown but not dry.
