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Breakfast Fondue recipe

Breakfast Fondue

1/4 cup (1 ounce) Wisconsin Swiss Cheese, shredded
2 tablespoons (about 1/2 ounce) Wisconsin Gouda Cheese, shredded
2 tablespoons (about 1/2 ounce) Wisconsin Muenster Cheese, shredded
1 cup light bodied white wine, such as Pinot Grigio*

Fresh croissants, fruit, bagels and sausages for dipping

Combine cheeses and wine in ceramic fondue pot, soak 15 to 20 minutes.

Heat mixture over low heat on stove top for 10 to 15 minutes, stirring constantly with a wooden spoon. Do not boil. Remove from heat and transfer to a tabletop burner.

Serve with croissants, fruit, bagels and sausages.

Makes 4 to 6 servings.

* Can substitute with non-alcoholic white wine.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.