Melting Pot Wisconsin Trio

8 ounces butterkase cheese, shredded
8 ounces fontina cheese, shredded
1/4 cup cornstarch (you can use flour)
1 cup Chablis or Chardonnay or other dry white wine
1/4 cup dy sherry
1 tablespoon chopped shallots
1 teaspoon freshly ground black pepper
4 tablespoons crumbled blue cheese
2 tablespoons chopped green onions
Items to dip:
sliced Granny Smith apples
raw broccoli florets
raw cauliflower pieces
baby-cut carrots
hearty bread cut into bite sized pieces

In a bowl, stir the butterkase and fontina cheeses and the cornstarch together so that he cheese is coated with the cornstarch; this is what will help the fondue thicken.
In either a double boiler over simmering water or a fondue pot, heat the wine, sherry, and shallots together for a minute or two.
Add approximately half the cheese mixture and whisk constantly until the cheese is melting.
Add the remaining cheese by handfuls, whisking until everything is incorporated.
Finally, stir in the blue cheese and pepper.
Just before serving, top the melted cheese with the green onions.
The green apple slices, broccoli, cauliflower, carrots, and bread are for dipping.