4 teaspoons Cabot Salted Butter
4 teaspoons vegetable oil
⅔ teaspoon kosher salt
5 tablespoons King Arthur Unbleached All-Purpose Flour
4½ ounces white wine
1½ ounces champagne
1½ tablespoons Kirsch
8½ ounces whole milk
6½ ounces half-and-half
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
2½ ounces Gruyère cheese, grated (about ⅔ cup)
2½ ounces Emmenthaler cheese, grated (about ⅔ cup)
1 ounce Brie cheese, cubed
10 ounces bacon, cooked until crispy, cool and crumble
5 tablespoons minced scallions
Cubed crusty bread
Lightly salted roasted potato wedges
Cabot Sour Cream
MELT butter with oil and salt in heavy-bottomed pot over very low heat; stir in flour and cook, stirring often, about 15 minutes (will become a thick paste).
ADD white wine, champagne and Kirsch and whisk until smooth. Add milk and half-and-half; bring mixture slowly to simmer, whisking often.
LET mixture simmer gently for 15 minutes. Add cheeses, whisking occasionally until cheeses are melted and combined.
ADD crumbled bacon and stir over heat for about 2 minutes longer to warm. Stir in chives. Transfer to fondue pot.
SERVE with bread, potatoes and side of sour cream.
Recipe courtesy of Chris Torla, Trumbull Kitchen, Hartford, CT.