Cody Casey
Fondue is a fun and interactive way to enjoy a meal with friends and family. The Melting Pot restaurant's Wisconsin Cheddar Fondue is a popular choice for fondue lovers, and you can recreate it at home with a few simple ingredients. To make this delicious dish, you'll need a combination of cheeses, beer, and spices, along with your choice of dippers such as bread, fruits, or vegetables. The key to a great fondue is in the preparation and the quality of the ingredients, especially the cheese. So get your fondue pot ready, and let's dive into the world of Wisconsin Cheddar Fondue!
What You'll Learn
Choosing the right cheese
The most important ingredient in your fondue is, of course, the cheese. For a Wisconsin cheddar fondue, you'll want to use a medium-sharp or sharp cheddar cheese. This type of cheddar has a strong, distinct flavour that will really shine through in the fondue. It's also important to use good-quality cheese – the better the quality, the better your fondue will taste. Try to buy a block of cheese and grate it yourself, as pre-shredded cheese doesn't melt as well and can be a bit gummy.
When it comes to the other cheese in your fondue, you have a few options. A traditional fondue usually includes Emmentaler Swiss cheese, which has a wonderfully buttery flavour and melts well. However, you could also use other Swiss cheeses like fontina, gruyere, or gouda. These cheeses will all give your fondue a slightly different flavour, so it's worth experimenting to see which you prefer.
Another important thing to consider when choosing your cheese is the melt factor. You want a cheese that will melt smoothly and creamily, without becoming stringy or lumpy. This is why it's important to grate the cheese yourself, as pre-shredded cheese can sometimes be a bit choppy. The cornstarch will also help to thicken your fondue and give it a smooth, velvety texture.
Finally, don't be afraid to get creative with your cheese choices. While the above guidelines will give you a delicious Wisconsin cheddar fondue, you could also experiment with other types of cheese to find your perfect combination. Just remember, the key to a great fondue is always going to be good-quality, freshly grated cheese.
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Preparing the cheese
The first step in making Wisconsin cheddar fondue is to prepare the cheese. Start by gathering your ingredients: you will need sharp cheddar cheese, and possibly another type of cheese such as Emmentaler Swiss cheese, Emmental cheese, or even Gruyere or Gouda. It is important to use good quality cheese for the best results. Buy a block of cheese and grate it yourself—pre-shredded cheese doesn't melt as well and can be gummy. You will need around 3 cups of grated cheddar cheese and 1 cup of your other chosen grated cheese.
Once you have grated your cheese, the next step is to coat it with cornstarch. This step is important as it helps to thicken the fondue as it cooks and ensures a smooth and creamy texture. Use around 2 tablespoons of cornstarch and coat the cheese evenly.
Now you have your cheese prepared, you are ready to start making your fondue!
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Preparing the fondue
First, rub the inside of a heavy pot or saucepan with the cut sides of a garlic clove, then discard the garlic. Next, add beer—a light beer like National Bohemian, Bud Light, or Coors Light—and bring to a simmer over moderate heat.
Coat the grated cheese with cornstarch or flour. You can use either medium-sharp cheddar cheese or a mix of sharp cheddar and Emmentaler Swiss cheese. Gradually add the cheese to the pot, stirring constantly in a zigzag pattern to prevent the cheese from balling up. Keep adding cheese until it is all incorporated and the mixture is smooth and creamy, but do not let it boil.
Stir in the remaining ingredients—such as Worcestershire sauce, dry mustard, and ground nutmeg—and simmer for around 5 minutes or until thickened. Do not overcook, or the fondue will become stringy. Transfer to a fondue pot set over a flame and serve immediately with your chosen dippers.
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Dipping options
When it comes to dipping options for Wisconsin cheddar fondue, the options are endless. Here are some ideas to get you started:
Breads and Crackers
Classic dippers such as crackers, chips, pretzels, and bread pieces are always a good choice. Go for crusty bread, such as French bread, baguette, pumpernickel, wheat, or sourdough. Cube the bread to make it easier to skewer and dip.
Fruits and Vegetables
Fruits like apples and pears, and vegetables like broccoli, cauliflower, carrots, and roasted potatoes are perfect for dipping in fondue. You can also try grapes, cherry tomatoes, sliced red bell peppers, and asparagus. If you're feeling adventurous, give pickled cornichons a go!
Proteins
If you're looking for something more substantial, try dunking salami, smoked sausage, ham cubes, shrimp, bacon-wrapped chicken, or other types of protein. Anything that goes well with cheese is fair game!
Other Ideas
For a heartier meal, serve your fondue with a side of salad, beer-battered fried shrimp, or meatballs. You can also offer different types of bread and vegetables, allowing your guests to create their own custom dipping combinations.
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Storing leftovers
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to two days. It is not recommended to make the fondue in advance and store it for later, as it does not reheat well and is best enjoyed fresh.
When reheating, it is best to use a stove over low heat rather than a microwave to preserve the texture and prevent the fondue from becoming stringy. If you need to reheat a large amount, a double boiler can be used.
To prevent the cheese from thickening too much as it cools, it is best to serve the fondue immediately after preparing it. If the fondue becomes too thick, you can add a small amount of light beer to thin it out. Similarly, if it is too thin, you can add more cheese to thicken it.
It is important to note that the fondue should not be boiled, as this can affect the texture and make it rubbery or stringy.
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Frequently asked questions
You will need beer, garlic, mustard powder, Worcestershire sauce, and cheddar cheese.
You can use a light beer like Bud Light or Coors Light.
It is recommended to use a block of medium-sharp cheddar cheese and grate it yourself.
You will need a fondue pot or a heavy pot or saucepan. You can also use a slow cooker or double boiler.
First, rub the inside of the pot with garlic and discard it. Then, add the beer, garlic, mustard powder, and Worcestershire sauce to the pot and combine. Once the mixture is warm, add the cheese in thirds, whisking well after each addition. Continue whisking until the cheese is smooth.
