Creating The Ultimate Cheesy Fondue Experience At Home

Fondue is a quintessential Swiss dish that is perfect for sharing with others. The Melting Pot is a popular place to enjoy fondue, but you can also make it at home. The key to a good fondue is using good-quality, freshly grated cheese and adding it slowly to a pot with other ingredients such as beer, wine, or broth. The fondue can then be served with a variety of dippers, such as bread, apples, broccoli, or meat.

How to Make Cheese Fondue Like the Melting Pot

Use quality cheese: grate medium-sharp cheddar and Emmentaler Swiss cheese

To make a cheese fondue that's similar to the one served at The Melting Pot, it's important to use quality cheese and grate it yourself. Pre-grated cheese doesn't melt as well and can become gummy.

For a fondue that's true to the Melting Pot's Wisconsin Cheddar Fondue recipe, use medium-sharp cheddar cheese. This type of cheddar provides a nice balance of sharpness and creaminess, making it perfect for fondue. The sharp flavour adds a nice kick to the dish without being overwhelming. Grating your own medium-sharp cheddar ensures it melts smoothly and gives the fondue a creamy texture.

To achieve the authentic Melting Pot experience, use Emmentaler Swiss cheese as the second cheese. Emmentaler has a wonderfully buttery flavour and is perfect for melting. It complements the sharpness of the cheddar beautifully, creating a well-rounded and indulgent fondue.

When selecting your Emmentaler Swiss cheese, look for a block of cheese rather than pre-grated cheese. Grating it yourself ensures the best melting consistency and avoids any gumminess.

By using quality cheeses like medium-sharp cheddar and Emmentaler Swiss, and taking the time to grate them yourself, you'll create a fondue that's irresistibly creamy, cheesy, and perfect for dipping.

Add beer, garlic, dry mustard and Worcestershire sauce to the pot

Now, it's time to add the beer, garlic, dry mustard, and Worcestershire sauce to the pot. Turn your fondue pot to medium-high heat and add these ingredients, whisking them together to combine.

You have a few options for the beer. A light beer like Bud Light is a good choice, as it was used at Melting Pot for many years. However, you can also use another beer of your choice or even a non-alcoholic option like chicken broth. As for the garlic, if you're a garlic lover, feel free to add more than the recipe calls for!

As you add these ingredients to the pot, make sure to whisk them together well. This will help combine the flavours and ensure a smooth fondue. Keep in mind that the amount of beer you use can also affect the consistency of your fondue. If it turns out too thick, simply add a bit more light beer.

Once you've added the beer, garlic, dry mustard, and Worcestershire sauce to the pot and whisked them together, you'll want to bring the mixture to a simmer. This is an important step, so keep an eye on your pot to avoid overcooking. Once it reaches a simmer, you'll be ready to add the cheese.

So, why add the beer, garlic, dry mustard, and Worcestershire sauce to the fondue? Well, these ingredients contribute to the unique flavour and texture of the fondue. The beer provides a light flavour, the garlic adds a punch, and the dry mustard and Worcestershire sauce bring their own distinct notes. Together, they create a delicious base for your cheese to melt into, resulting in a smooth and tasty fondue.

Slowly add cheese to the mixture

Slowly adding the cheese to the mixture is a crucial step in making a smooth and creamy fondue. Here's a detailed guide on how to do it:

Before you begin adding the cheese, it's important to prepare the cheese by shredding or grating it. Using pre-shredded cheese is not recommended as it doesn't melt as well and can affect the texture of the fondue. Freshly grated cheese ensures a smoother and more even melt. You can use the grater blade of a food processor to make the process quicker and easier. Once grated, coat the cheese with cornstarch or flour. This step helps to thicken the fondue, improve its viscosity, and prevent the cheese from clumping.

Now, let's turn our attention to the cooking process. Start by heating your fondue pot or a heavy-bottomed pan on medium-high heat. Add the liquid base of your choice, such as beer, chicken broth, or milk, along with garlic, dry mustard, and Worcestershire sauce. Whisk these ingredients together until well combined. It's important to note that you should not boil the cheese mixture, as it can make it rubbery.

Once the liquid mixture comes to a simmer, it's time to start adding the cheese. Reduce the heat to medium-low and add one-third of the prepared cheese to the pot. Use a whisk to continuously stir the mixture as you add the cheese. This step may take some time, so be patient and keep whisking until the cheese is fully melted and incorporated.

After you've added the first third of the cheese and it's fully combined, it's time to add the remaining cheese. Gradually add the rest of the cheese in small amounts, continuing to whisk constantly. This slow and steady process ensures that the cheese melts evenly and creates a smooth and creamy fondue.

Keep adding the cheese in small amounts, whisking constantly, until all the cheese is incorporated. Once you've added all the cheese and it's melted and smooth, reduce the heat to low, and your fondue is ready to be served!

Remember, the key to this step is to go slowly and gradually add the cheese while constantly whisking. This ensures a smooth, creamy, and clump-free fondue that your guests will love.

Stir constantly and avoid boiling the cheese

When making cheese fondue, it's important to stir constantly and avoid boiling the cheese to ensure a smooth and creamy texture. Here's a detailed guide on this step:

Once your beer mixture has come to a simmer, it's time to add the cheese gradually while whisking or stirring constantly. This step is crucial as it ensures that the cheese melts evenly and smoothly without forming clumps. Make sure to add the cheese in small amounts, sprinkling it into the pot, and giving it time to melt before adding the next batch. This process may take some time, so be patient and keep whisking gently.

It's important to maintain a moderate temperature and avoid boiling the cheese mixture. Boiling can make the cheese rubbery and affect the desired texture. Keep the heat at a medium-low to medium setting, depending on your stove. You want the cheese to melt slowly and smoothly without overheating.

While continuing to whisk or stir, add the remaining cheese in small batches. Keep whisking until all the cheese is incorporated and the mixture is smooth. You can then reduce the heat to low and serve your fondue immediately.

Remember, the key to success is gradual addition of cheese and constant stirring. This process ensures that your cheese fondue turns out perfectly smooth, creamy, and lump-free.

Serve with dippers such as bread, apples, broccoli, and smoked sausage

When it comes to serving your homemade cheese fondue, the dippers are just as important as the fondue itself. A variety of dippers will ensure that everyone can find something they enjoy, and will keep things interesting as you dip, dunk, and devour. Here are some ideas for dippers to serve with your fondue, including bread, apples, broccoli, and smoked sausage:

Bread

A classic fondue dipper, bread is a must-have for any fondue party. Go for a crusty French bread or a baguette, and cut it into 1-inch cubes so that it's easily skewered. Pumpernickel, wheat, or sourdough are also great options, as their slightly tangy flavour will complement the cheese fondue beautifully. If you want to get creative, you could also try rye bread, or even pretzels.

Apples

The tartness of apples makes them an ideal fruit to dip in cheese fondue. Granny Smith apples are a popular choice, but any variety of crisp, green apple will work. Cut the apples into cubes, rather than slices, as these will be easier to skewer.

Broccoli

Steamed or blanched broccoli florets are a great way to add some colour and crunch to your fondue spread. They also provide a nice contrast in texture to the creamy fondue.

Smoked Sausage

Smoked sausage is a hearty option that will satisfy meat lovers. Go for a classic cooked smoked sausage, or try something different like salami or bacon-wrapped chicken.

Other Dippers

The options for fondue dippers are endless. Here are some more ideas to inspire you:

• Potatoes: roasted baby potatoes, or potato chips for a crunchy contrast to the fondue
• Other vegetables: carrots, peppers, cauliflower, pickles, mushrooms, or asparagus
• Meat: meatballs, ham cubes, shrimp, or chicken
• Crackers, chips, or breadsticks
• Fruit: pears, grapes, or any other fruit you think would pair well with cheese

Frequently asked questions