Melting Pot Cheese Fondue Recipe (Copycat)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
250 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Melting Pot Cheese Fondue Recipe (Copycat)
Description
The Melting Pot Cheese Fondue recipe starts by tossing freshly grated cheddar and Emmentaler cheeses with cornstarch to prevent clumping. Beer, garlic, dry mustard powder, and Worcestershire sauce are heated together to create a flavorful liquid base. Gradually, the cheese is whisked in over medium heat until smoothly melted, forming a thick and creamy sauce. The fondue is then kept warm over low heat while serving.
The flavor features the medium-sharp cheddar melting into the nutty Swiss Emmentaler to create depth, complemented by the mild tang of mustard powder and the savory, umami-rich Worcestershire sauce. Using beer adds a subtle bitterness and effervescence that lifts the richness of the cheese.
Serve this fondue with varied dippers like broccoli, green apples, carrots, bread chunks, pretzels, potatoes, or smoked sausage. Keeping the fondue gently warmed prevents it from thickening too much while eating. Adjust heat as needed to maintain a smooth consistency.
Different beers or chicken stock can substitute the beer. Heat levels may vary by fondue pot, so monitoring is suggested to avoid over-thickening. This recipe replicates the classic cheese fondue experience often found at The Melting Pot restaurant.
Ingredients
- 1/2 cup beer can use other beers or chicken stock, or other brand
- 2 teaspoons garlic chopped
- 1 teaspoon dry mustard powder
- 2 teaspoons Worcestershire sauce
- 6 ounces cheddar cheese use freshly grated, medium-sharp
- 2 ounces Emmentaler cheese use freshly grated, Swiss cheese
- 1 tablespoon corn starch or all-purpose flour
Instructions
- Begin by tossing grated cheese with cornstarch or flour, then set aside.
- Next, turn fondue pot onto medium-high heat and add beer, garlic, dry mustard and Worcestershire sauce to the pot. Whisk together to combine.
- Once beer mixture has come to a simmer, reduce heat to medium and add one third of the cheese. Whisk well. It make take some time for it to come together, just keep whisking and cooking.
- While continuing to whisk, add in the remaining cheese. Whisk until smooth then reduce heat to low and serve immediately.**
- Serve with fondue dippers such as: Broccoli, Green Apples, Carrots, Bread, Pretzels, Potatoes, Smoked Sausage, Veggies.
Notes
- Substitute beer with chicken broth or different beer varieties to adjust flavor profile.
- Adjust fondue pot heat carefully to keep the cheese smooth and prevent thickening or scorching.
- Serve immediately after melting for best texture and taste; reheat gently if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 345mg | 14% |
| Potassium | 79mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.5g | 1% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 434mg | 43% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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