Cheese Fondue: Melting Pot Method For A Delicious Dip

Fondue is a fun and interactive way to enjoy a meal with friends and family. The Melting Pot is a popular fondue restaurant, and you can recreate their cheese fondue at home with a few simple ingredients. The key to a great fondue is in the cheese, and The Melting Pot's recipe includes a blend of sharp cheddar and Emmentaler Swiss cheeses. The fondue gets its signature flavour from the addition of beer and Worcestershire sauce. You can also add garlic and mustard powder to taste. To make the fondue, simply heat your chosen liquid—beer, broth, or milk—in a fondue pot, then add the cheese and mix until melted. Serve with your favourite dippers, such as bread, vegetables, or fruit.

Choosing your cheese

The cheese is the star of the show in a fondue, so it's important to choose the right varieties to get that irresistible, creamy texture and a flavour that your guests will love.

A blend of two cheeses is common, with a base of medium-aged or medium-sharp cheddar, and a secondary cheese to complement it. The Melting Pot uses a blend of cheddar and Emmentaler Swiss cheese, which has a buttery flavour and is perfect for melting. It's usually best to grate your own cheese, as pre-grated cheese doesn't melt as well and can become gummy.

If you can't get your hands on Emmentaler, other options include Swiss, Fontina, Gruyere, or Gouda. These cheeses will all melt well and have a mild, slightly sweet flavour that pairs well with the sharpness of the cheddar. You could also try a mild Swiss-style cheese like Jarlsberg, or a Colby/Monterey Jack blend, which one home cook reported tasted "exactly" like the Melting Pot's fondue.

For a more exotic twist, you could try a smoky cheddar/Swiss blend, or even Gorgonzola for a stronger flavour.

For a truly indulgent fondue, it's worth seeking out a high-quality cheddar. Tillamook is the brand of choice for one fondue enthusiast, who praises its "2-year aged big brick" for being "worth the premium".

Whatever cheese you choose, look for a block that you can grate yourself, rather than pre-grated cheese, for the best melting texture.

Preparing your fondue pot

First, shred your cheeses or slice them into small cubes. You can use a grater or a food processor to shred the cheese. Make sure to grate your own cheese, as pre-grated cheese doesn't melt as well and can become gummy. Coat the cheese with cornstarch or flour. This will help to stabilize the fondue, thicken it, and improve its viscosity. You can also mix in a small amount of mustard powder at this stage, if desired.

Next, turn your fondue pot to medium-high or high heat. If you don't have a fondue pot, you can use a heavy-bottomed pan on the stovetop or a double boiler. Place your chosen liquid base in the pot—this could be beer, broth, milk, or white wine. For a non-alcoholic option, you can use chicken broth or milk. Add garlic, dry mustard, and Worcestershire sauce to the pot and combine well. Whisk the ingredients together until they are fully incorporated.

Once the liquid mixture is simmering, reduce the heat to medium or medium-low. Add one-third of the cheese to the pot and whisk vigorously. It may take some time for the cheese to melt and incorporate, 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 in small amounts. Whisk until the cheese is fully melted and the mixture is smooth. Reduce the heat to low and serve immediately. Fondue is best enjoyed right away, as the cheese will thicken as it cools.

Adding the liquid

Next, add your spices. For a basic fondue, add three shakes of mustard powder and a small amount of freshly grated cheddar cheese. If you want to add some extra spice, throw in some garlic—the more garlic, the better! You can also add some pepper; about five turns of a pepper grinder should be enough.

Now it's time to mix everything together. Use a whisk or a whipping motion to combine the ingredients until the cheese is melted and the mixture is smooth. Keep stirring and cooking until everything is well incorporated.

At this point, you can adjust the consistency of your fondue. If it's too thick, add a little more liquid (beer, broth, or milk). If it's a bit thinner than you'd like, simply add some more cheese. Play around with the amounts until you get the perfect consistency for your taste.

Once you're happy with the consistency, it's time to serve your fondue. Keep in mind that the cheese will thicken as it cools, so it's best to serve it immediately. Enjoy your delicious, creamy fondue with your favorite dippers!

Adding the cheese

The cheese is the star of the show in this fondue, so it's important to get this step right. You'll need two types of cheese: medium-sharp cheddar and Emmentaler Swiss cheese. Shred the cheeses or cut them into small cubes. Freshly grate your own cheese for the best results—pre-grated cheese doesn't melt as well and can be a bit gummy.

Coat the cheese with cornstarch or flour. This will help to stabilize the fondue, thicken it, and improve its viscosity. You can skip this step if you prefer a thinner fondue, but we recommend it for the perfect, creamy texture.

Once you've prepared the beer mixture (more on that in the previous section), it's time to add the cheese. Start by adding one-third of the cheese to the pot and whisking well. Keep whisking and cooking until the cheese is melted and incorporated. This may take some time, so be patient and keep whisking!

Once the first third of the cheese has been incorporated, add the remaining cheese in increments, whisking continuously until it's all melted and smooth. Be careful not to let the cheese mixture boil, as this can make it rubbery.

Troubleshooting

If your fondue is too thick, add a little more beer to thin it out. If it's too thin, simply add more cheese. Play around with the quantities until you achieve the perfect consistency for dipping.

Dipping suggestions

When it comes to dipping options for your cheese fondue, the possibilities are endless! Here are some ideas to get you started:

Breads and Crackers

A variety of breads and crackers are classic choices for dipping into cheese fondue. Go for crusty, toasted options that can withstand the weight of the cheese without falling apart. Sourdough, French bread, rye bread, pumpernickel bread, brioche, whole wheat bread, olive bread, focaccia bread, ciabatta bread, naan, and challah are all excellent choices. Breadsticks, bagels, English muffins, tortillas, and crackers can also be used for dipping. If you're feeling adventurous, try making your own homemade pretzels or soft pretzel bites.

Fruits and Vegetables

Some fruits and vegetables that pair well with cheese fondue include crisp, tart Granny Smith apples, Bosc pears (which have nutmeg and cinnamon undertones), grapes, asparagus, zucchini, artichoke hearts, mini sweet peppers, carrots, Brussels sprouts, cauliflower, broccoli, mushrooms, green beans, baby potatoes, fingerling potatoes, French fries, tater tots, onions, tomatoes, and squash. You can serve these raw or cook them by roasting, pickling, or steaming.

Meats

For meat lovers, fully cooked bite-sized pieces of meat can be dipped into the cheese fondue. Options include marinated sirloin, filet mignon, herb-roasted chicken breast, prime rib, mini meatballs, beef jerky, miniature smoked sausages, duck breast, ham chunks, salami, chorizo, pepperoni, soppressata, prosciutto, poached chicken, shrimp, salmon, lobster tail, crab legs, and Ahi tuna. Remember to let your meat rest before dipping it into the fondue to avoid bleeding into the cheese.

Other Savory Options

In addition to the suggestions above, you can also dip pickles, pasta (especially ravioli), roasted jalapeño peppers, meatballs, potstickers, and cured meats such as salami, chorizo, prosciutto, and soppressata.

Frequently asked questions