Creating The Perfect Melting Pot Fondue At Home

The Melting Pot is a popular fondue restaurant that offers a unique dining experience. While a night out at the Melting Pot is a treat, you can also recreate their delicious cheese fondue at home with a copycat recipe. This fondue is made with a blend of sharp cheddar and Emmentaler Swiss cheeses, lager beer, garlic, dry mustard, and Worcestershire sauce. The key to achieving the perfect velvety texture is to coat the cheese with cornstarch before adding it to the beer mixture. This fondue is perfect for dipping with bread, fruits, vegetables, meats, and more. So, get your fondue pot ready and prepare to indulge in a cheesy, gooey, and fun dining experience!

The best cheeses to use are medium-aged cheddar and Emmentaler Swiss

The best cheeses to use for your fondue are medium-aged cheddar and Emmentaler Swiss. The cheddar should be medium-sharp, and you should grate it yourself—pre-grated cheese doesn't melt as well and can become gummy. Emmentaler Swiss has a wonderfully buttery flavour and is perfect for melting. If you can't find Emmentaler, you can substitute it with Swiss, fontina, gruyere, or gouda. Again, make sure to grate it fresh.

For the full recipe, you'll need:

• 6 ounces of medium-sharp cheddar cheese
• 2 ounces of Emmentaler Swiss cheese
• 1/2 cup of Bud Light or another light beer (or chicken broth for a non-alcoholic option)
• 2 teaspoons of chopped garlic (or more if you're a garlic lover!)
• 1 teaspoon of dry mustard powder
• 2 teaspoons of Worcestershire sauce
• 1 tablespoon of cornstarch or all-purpose flour

Start by tossing the grated cheese with cornstarch or flour, then set it aside. Next, turn your fondue pot to medium-high heat and add the beer, garlic, dry mustard, and Worcestershire sauce. Whisk everything together. Once the mixture simmers, reduce the heat to medium-low and add one-third of the cheese. Keep whisking until it's well combined. Then, while continuing to whisk, add the remaining cheese. Keep whisking until it's smooth, then reduce the heat to low and serve immediately.

This fondue is perfect for dipping all sorts of foods, such as broccoli, green apples, carrots, bread, pretzels, potatoes, smoked sausage, and other veggies. Enjoy!

Use lager beer and garlic for a memorable flavour

Fondue is a French word that means 'melted', and it is derived from the French verb 'fondre', which means 'to melt'. While traditional Swiss fondue is made with wine, using lager beer gives the fondue a unique flavour and richness.

Ingredients

• Lager beer
• Cheddar cheese
• Emmenthaler Swiss cheese
• Garlic
• Worcestershire sauce
• Dry mustard powder
• Cornstarch or flour

Method

• Begin by tossing grated cheese with cornstarch or flour, then set aside.
• Next, turn the fondue pot onto medium-high heat and add beer, garlic, dry mustard, and Worcestershire sauce to the pot. Whisk together to combine.
• Once the beer mixture has come to a simmer, reduce the heat to medium-low and add one-third of the cheese. Whisk well. It might take some time to combine, so keep whisking and cooking. Do not let the cheese mixture boil as this can make it rubbery.
• While continuing to whisk, add the remaining cheese. Whisk until smooth, then reduce the heat to low and serve immediately.

Tips

• If you like garlic, add more!
• You can use any lager or light beer, as well as a non-alcoholic beer if preferred.
• For a non-alcoholic option, you can also try chicken broth.
• If you don't have a fondue pot, you can make the fondue in a heavy-bottomed pan on the stovetop or use a double boiler.

Coat the cheese with cornstarch to improve the fondue's viscosity

Cornstarch is essential for achieving the perfect fondue consistency. By coating the cheese with cornstarch, you can improve the viscosity of your fondue and prevent clumping. This is because cornstarch acts as a thickening agent, giving the fondue a smoother, more desirable texture.

When making a cheese fondue, it is important to use a thickening agent such as cornstarch or flour. Cornstarch is generally preferred as it stabilises the fondue, thickens it, and improves its viscosity. It also leaves less of an aftertaste than flour and makes the fondue gluten-free. For the best results, use one tablespoon of cornstarch per pound of cheese.

To incorporate cornstarch into your fondue, start by tossing grated cheese with cornstarch and set it aside. The cheese should be grated, not chopped, to ensure quicker melting and a smoother fondue. Then, turn your fondue pot to medium-high heat and add your desired liquid base—this could be beer, wine, or chicken broth. Add other ingredients like garlic, dry mustard, and Worcestershire sauce, and whisk everything together. Once the mixture simmers, reduce the heat to medium-low and slowly add the cheese in batches, whisking continuously.

By coating the cheese with cornstarch, you can achieve a fondue with a smooth, creamy texture that is a delight to dip into. This technique is crucial for getting that perfect, mouthwatering consistency that is neither too thick nor too thin. So, the next time you make fondue, don't skip the cornstarch step!

Don't serve to non-drinkers as the alcohol doesn't cook out

The Melting Pot's Cheddar Cheese Fondue is a popular dish, with its blend of medium-aged cheddar and Emmentaler Swiss cheeses, lager beer, and garlic. It is a fun and interactive dish, perfect for sharing with friends and family. However, it is important to note that this fondue contains alcohol, which may not be suitable for everyone.

When preparing this fondue, it is recommended to use lager beer to add a sophisticated flavor to the dish. The alcohol content in the beer enhances the overall taste and creates a unique dining experience. While fondue is often enjoyed as a social and casual meal, it is important to exercise caution when serving it to non-drinkers or individuals who are sensitive to alcohol.

The cooking process of fondue does not allow for the complete cooking out of alcohol. As a result, the alcohol remains in the dish even after it is cooked. This means that individuals who abstain from alcohol for personal, health, or religious reasons may not be able to consume this fondue safely. Serving this dish to non-drinkers could potentially cause adverse effects, such as intoxication or allergic reactions.

Therefore, it is crucial to provide alternative options for non-drinkers or individuals sensitive to alcohol. A simple solution is to offer a non-alcoholic version of the fondue, substituting the beer with a non-alcoholic beverage or chicken broth. This way, everyone can enjoy the interactive and tasty experience of fondue without compromising their health, beliefs, or preferences.

By being mindful of the alcohol content in the fondue and providing suitable alternatives, hosts and restaurants can ensure an inclusive and enjoyable dining experience for all their guests. It is important to prioritize the comfort and safety of guests, especially when it comes to dietary restrictions and personal choices regarding alcohol consumption.

Suggested dippers include bread, apples, broccoli, and smoked sausage

When it comes to dippers for your fondue, the options are endless! The Melting Pot recommends dippers like grilled bratwurst, braised short rib, and summer sausage. You can also try classic dippers like crackers, chips, pretzels, and bread.

If you're looking for something more savoury, consider adding more satisfying components to dip, such as salami, ham cubes, shrimp, bacon-wrapped chicken, or other proteins. For a well-rounded meal, serve your fondue with a nice salad, beer-battered fried shrimp, or meatballs.

Some suggested dippers include:

• Bread: French bread, baguette, rye bread, pumpernickel, wheat, or sourdough.
• Apples: Green apples or other fresh apples.
• Broccoli: This adds a nice crunch and pairs well with the cheese.
• Smoked sausage: For a heartier dip.

So, get creative and dip away!

Frequently asked questions