3 oz. white wine (Chablis)
1 oz. sherry
¼ tsp. chopped shallots
5-6 oz. Fontina and Butterkäse cheeses blended evenly
½ tsp. pepper
1 oz. buttermilk bleu cheese
.75 oz sliced scallions

In double boiler fondue pot, pour white wine and sherry and turn on heat. As wine is warming, add chopped shallots. Blend. Add small quantities of Fontina and Butterkäse blend and mix thoroughly using a whipping motion once cheese is melted. Continue to add small quantities of cheese to bring to proper consistency. Add ½ tsp. of pepper. Add buttermilk bleu cheese. Fold together gently. Garnish with sliced scallions.