1 cup Chef William Creations Buffalo Ghost Hot Sauce
1 lb. cream cheese
8 oz. or 2 cups shredded swiss cheese
8 oz. or 2 cups shredded cheddar cheese
8 oz. crumbled bleu cheese
1 tsp. celery salt
1 cup heavy cream
¼ tsp. nutmeg
1 cup Castel Grisch Chardonnay-Riesling (more if needed)
Crackers for dipping
- In a large non-stick pot, add the Buffalo Ghost Hot Sauce and then break pieces of cream cheese into the hot sauce. Sprinkle the Swiss over the cream cheese, blend in, then add the cheddar.
- Blend in the crumbled bleu and season with celery salt, add cream then blend in. Stir vigorously for 2 minutes and add nutmeg and wine.
- Once completely blended transfer to a fondue pot and enjoy!
Visit Castel Grisch Winery during the event
to try the Buffalo Ghost Cheesy Fondue,
made with Chef William's locally-produced
Buffalo Ghost Hot Sauce and paired
Love wine and cheese? (Who doesn't?!)