4 teaspoons Cabot Salted Butter
4 teaspoons vegetable oil
2/3 teaspoon kosher salt
5 tablespoons King Arthur Unbleached All-Purpose Flour
4 1/2 ounces white wine
1 1/2 ounces champagne
1 1/2 tablespoons Kirsch
8 1/2 ounces whole milk
6 1/2 ounces half-and-half
5 ounces Cabot Garlic & Herb Cheddar, grated (about 1 1/4 cups)
2.5 ounces Cabot Sharp Cheddar, grated (about 2/3 cup)
2.5 ounces Gruyere cheese, grated (about 2/3 cup)
2.5 ounces Emmenthaler cheese, grated (about 2/3 cup)
2.5 ounces fresh goat cheese (about 2/3 cup)
1 ounce Brie cheese, cubed
5 teaspoons minced fresh chives
Cubed ciabatta bread
Chilled steamed Brussels sprouts and broccoli florets
In heavy-bottomed pot over very low heat, melt butter with oil and salt; stir in flour and cook, stirring often, for 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 to simmer, whisking often.
Let mixture simmer gently for 15 minutes. Add cheeses, whisking occasionally until cheeses are melted and combined. Stir in chives. Transfer to fondue pot.
Serve with bread and vegetables for dipping.
