Melting Pot Swiss Cheddar Fondue 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 SWISS CHEDDAR FONDUE



Melting Pot Swiss Cheddar Fondue image

How can you go wrong with bread and hot melted cheese? This is the actual recipe used at The Melting Pot. It's not exactly a secret since they make it at the table, but our waitress even told me the exact amounts and I wrote them down!

Provided by JenniferK2

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces beer
8 ounces swiss cheese, shredded (mild Irish swiss works best)
4 ounces sharp cheddar cheese, shredded
1/4 cup flour
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon mustard powder
1/4 teaspoon pepper

Steps:

  • Mix cheeses with flour.
  • Heat beer in fondue pot until steaming.
  • Add Worcestershire, garlic, mustard and pepper; mix well.
  • Add cheese and stir until melted.
  • Use chunks of bread, veggies and apples for dipping in cheese mixture.

CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT)



Cheddar Cheese Fondue (Courtesy of the Melting Pot) image

Make and share this Cheddar Cheese Fondue (Courtesy of the Melting Pot) recipe from Food.com.

Provided by chicago gillott-i

Categories     Cheese

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 7

4 ounces skim milk or 4 ounces broth
1 teaspoon chopped garlic
6 ounces cheddar cheese
pepper
mustard powder
Worcestershire sauce
apple (cut up to dip)

Steps:

  • start with 4 oz of base (beer, milk or broth).
  • add garlic.
  • add 3 shakes of mustard powder.
  • stir.
  • add small amount of cheddar cheese.
  • mix thoroughly (using whipping motion until cheese is melted).
  • add five turns of pepper grinder.
  • add three to four shakes of worcestershire sauce.
  • fold in pepper & worcestershire.
  • remove mixing fork.

Nutrition Facts : Calories 247.3, Fat 18.8, SaturatedFat 12, Cholesterol 59.6, Sodium 354.5, Carbohydrate 2.4, Sugar 0.3, Protein 14.4

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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