Cheddar Cheese Fondue Courtesy Of The Melting Pot Recipes

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MELTING POT CHEDDAR CHEESE FONDUE



Melting Pot Cheddar Cheese Fondue image

Make The Melting Pot cheddar cheese fondue at home with this easy copycat recipe.

Provided by Stephanie Manley

Categories     Main Course

Time 30m

Number Of Ingredients 7

1/2 cup Coors Light beer
2 teaspoons chopped garlic
1 teaspoon dry mustard powder
2 teaspoons Worcestershire sauce
6 ounces medium-sharp cheddar cheese
2 ounces Emmentaler Swiss cheese
2 tablespoons cornstarch (or all-purpose flour)

Steps:

  • Shred the cheeses or slice into small cubes. Coat the cheese with cornstarch.
  • 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.

Nutrition Facts : Calories 256 kcal, Carbohydrate 6 g, Protein 15 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 322 mg, ServingSize 1 serving

MELTING POT CHEDDAR CHEESE FONDUE



Melting Pot Cheddar Cheese Fondue image

Any season is the perfect time for a rich & creamy cheddar cheese beer fondue. You'll flip over this simple & tasty Melting Pot copycat recipe.

Provided by Linda Warren

Categories     Appetizer

Time 20m

Number Of Ingredients 7

8 ounces beer or beef broth ((brown ales work great))
1/2 teaspoon minced garlic
1 1/2 lb. cheddar cheese, (grated)
3-4 Tablespoons cornstarch or flour
1-2 teaspoons ground black pepper
6 drops Worcestershire sauce
Apple, (French bread, cherry tomatoes, broccoli, potatoes)

Steps:

  • In a saucepan or fondue pot, on medium to medium-high heat, combine beer or beef broth and minced garlic.
  • When broth begins to boil, turn heat down to low, and add a small amount of cheddar cheese at a time, melting each handful prior to adding more. Stir continuously until all cheese is incorporated and melted.
  • Blend in cornstarch and let simmer for 3-5 minutes until thickened.
  • Add cracked pepper and Worcestershire sauce. Stir again and serve hot with your favorite dippers.

Nutrition Facts : Calories 491 kcal, Carbohydrate 7 g, Protein 28 g, Fat 38 g, SaturatedFat 24 g, Cholesterol 119 mg, Sodium 716 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHEESE FONDUE MELTING POT CHEDDAR WITH BEER RECIPE - (3.9/5)



Cheese Fondue Melting Pot Cheddar with Beer Recipe - (3.9/5) image

Provided by btaylor

Number Of Ingredients 8

1/2 cup Coors Light beer
2 teaspoons garlic, chopped
2 teaspoons dry mustard powder
2 teaspoons Worcestershire sauce
6 ounces medium-sharp cheddar cheese
2 ounces Emmentaler Swiss cheese
2 tablespoons all-purpose flour
I used half the beer and substituted milk for rest and used all cheddar, no Swiss. Ended up adding lots more milk to thin it so it was not sticky and stringy.

Steps:

  • If you are using an electric fondue pot, turn it onto medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire sauce in the pot and combine well. Shred or cube the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth. Cooks notes: If you do not wish to make this with beer, I cannot give you a suggestion for the beer other than a product like O'Doul's or a near-beer with less than 3.2 percent alcohol. The beer flavor really adds a lot to this dish. Please do not serve this dish to people who do not drink alcohol. Alcohol really doesn't fully cook out of the food. The Melting Pot uses vegetable broth in place of beer for those that do not want alcohol. It is just as good as with the beer.

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