Melting Pot Cheddar Cheese Fondue
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
256 kcal
-
Course
Main Course
-
Cuisine
Swiss
Melting Pot Cheddar Cheese Fondue
Description
Melting Pot Cheddar Cheese Fondue blends medium-sharp cheddar and Swiss-style Emmentaler cheeses with a beer base, garlic, dry mustard powder, and Worcestershire sauce. The process includes coating shredded or cubed cheese with cornstarch to prevent clumping, then slowly incorporating it into a warm beer mixture below simmering temperature. This controlled melting yields a smooth, creamy cheese sauce that carries the tang of mustard and depth from Worcestershire, balanced by the maltiness of the beer. Maintaining the fondue at a serving temperature between 120-140°F avoids burning or thickening, and the garlic adds aromatic complexity. This fondue makes a rich, melted cheese dish perfect for dipping various breads or vegetables.
Careful heat management is key: the beer must never boil, and the fondue pot temperature must be regulated to keep the mixture smooth and fluid. This technique ensures a cohesive, velvety cheese sauce with consistent flavor.
Ingredients
- 1/2 cup beer Coors Light brand
- 2 teaspoons garlic chopped
- 1 teaspoon dry mustard powder
- 2 teaspoons Worcestershire sauce
- 6 ounces cheddar cheese medium-sharp
- 2 ounces Emmentaler cheese Swiss type
- 2 tablespoons cornstarch or all-purpose flour
Instructions
Preparing the cheese
- Shred the cheeses or slice into small cubes. Coat the cheese with cornstarch.
Preparing the Fondue
- Turn on the fondue pot to high heat.
- Place beer, garlic, dry mustard, and Worcestershire in the pot and combine well.
- When the beer mixture is warm, add one-third of the cheese and whisk very well.
- Once the cheese has been incorporated well, continue to whisk in the cheese until it is all incorporated. Whisk until the cheese is smooth.
Notes
- Grate cheese when cold and coat thoroughly with cornstarch to prevent clumping during melting.
- Keep the beer mixture below simmering temperature (around 180°F) before adding cheese to avoid graininess.
- Maintain the fondue between 120-140°F while serving to balance fluidity and prevent burning or solidifying.
- Use the "warm" setting on electric fondue pots for best temperature control.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 57mg | 19% |
| Sodium | 322mg | 13% |
| Potassium | 76mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 425mg | 43% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
