It’s time to break out that fondue pot that has been sitting in your cupboard. You can make the CopyKat version of The Melting Pot’s Cheddar Cheese Fondue.
The Melting Pot is a favorite place to enjoy dinner—a dark room, a nice bottle of wine, melted cheese, and hopefully, you are with someone special.
If you have never been to The Melting Pot, imagine a three-course meal with fondue for each course! Imagine cheese basking over your favorite bread, crisp green apples, and more.
What makes this Cheddar cheese fondue so memorable? Sometimes enjoying dinner is especially fun when you get to use your hands.
You must eat this dish in one sitting as it doesn’t reheat well, nor does it do well if you make it in advance to eat later. So this is the fun type of dish you want to make on the spot.
If you are new to fondue it is the ultimate cheese dip. It’s gooey and goes well with French bread, a Baguette, or even some fruit.
Table of Contents
Cheddar Cheese Fondue is the Best Tasting Fondue!
This Melting Pot Cheddar cheese fondue is made with medium-aged cheddar and Emmentaler Swiss cheeses, lager beer, and garlic. You can serve it with lots of bread.
I recommend pumpernickel, wheat, or sourdough. I also love this with green apples. You can be creative with this dish, so serve it with bread or vegetables that you enjoy.
Ingredients
Here’s a list of what you need:
- Coors Light beer
- Garlic
- Dry mustard powder
- Worcestershire sauce
- Medium-sharp cheddar cheese
- Emmentaler Swiss cheese
- Cornstarch
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 adds a lot to this dish.
How to Make Cheddar Cheese Fondue
- Shred cheese or slice it into small cubes. Coat the cheese with cornstarch.
- 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 until the cheese is melted and incorporated.
- Continue to whisk in the cheese until it is all incorporated.
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Please do not serve this dish to people who do not drink alcohol. The alcohol doesn’t fully cook out of the food.
So enjoy one of my favorite romantic meals to share with someone. Or break out that fondue set, and have a fun Fondue party!
Making Melting Pot Cheddar Cheese Fondue
A fondue pot is a prominent centerpiece for your table. While you don’t need a fondue pot to make fondue, making fondue with an electric fondue pot is a breeze. I recommend the Cuisinart CFO-3SS Electric Fondue Maker
Don’t miss out on this book by the Melting Pot restaurant, they serve up many of their special dishes in their book Dip Into Something Different: A Collection of Recipes from Our Fondue Pot to Yours
Some copycat Wing Stop parmesan chicken wings would be great to enjoy with the fondue.
Do you love fondue? Try these delicious recipes!
Favorite Dip Recipes
- Beer Dip
- Chili’s Queso Dip
- Clam Dip
- Green Goddess Dip
- Jarlsberg Cheese
- Lasagna Dip
- Mexican Queso Dip
- Rotel Dip with Ground Beef
- Sour Cream Fruit Dip
- Vegetable Dip
Check out more of my easy dip recipes and the best New Year’s Eve recipes here on CopyKat!
Melting Pot Cheddar Cheese Fondue Recipe
Ingredients
- 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
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.
Julia
I was nibbling fondue-y dipped pretzel bites with one hand and holding a dog treat in the other hand (training my pup to not bark as people come to the door – which they were) and I must say, this fondue can make even a dog treat taste pretty dang good.
Stephanie
Oh no! I am glad you liked the fondue!
Joshua
The spices and seasoning are on point and this recipe is delicious, but…who the heck would EVER and I mean EVER use a nasty American p**s water beer like Coors Light to make beer cheese? I’m from Wisconsin, so I know beer cheese. It’s practically my blood type. You got to use a good stout lager like Guiness or at least a good quality craft beer IPA. Again, great recipe, but don’t chest yourself on the flavor.
Nicole
Ridiculously delicious!! I substituted chicken broth for the beer, and it turned out AMAZING.
Monica
After finding out we couldn’t go to The Melting Pot in my birthday, which also happened to be Super Bowl Sunday, I decided to make cheese fondue at home. I substituted white wine for the beer to make it gluten free, and it was fantastic! We had blanched broccoli, carrots, and Granny Smith apples as our dippers. Thanks for sharing this recipe, I will use it again!
Ellen :)
Amazing!
Sarah
Wow! You have some nasty people commenting. I just don’t get that when you’ve gone through all this work, which I appreciate SO much!
Anyways, thanks again for the recipe! Making tomorrow night for New Year’s Eve. Alcohol (even cooked out in foods) gives me a headache. Could I substitute for chicken broth or would it compromise the flavor too much?
Happy new year and thanks again for the recipe!
Hanka
Thanks a lot for the recipe. I’m from Germany and I was an au pair in the early 90s in NC. My host dad once invited me to the Melting Pot and I remember the discussion we had about what the best cheese fondue would be. Me, as a European, insisted that only the Swiss fondue could be really good. My host dad on the other side really liked the Cheddar fondue. We couldn’t agree on one so we ordered both. I ended up “stealing” the yummy Cheddar cheese from my host dad — compared to that my Swiss version tasted kinda bland. Really happy to have found your recipe, will do this for New Year’s Eve, followed by an Oil and a Chocolate version. Will rate later, but I’m confident it will be great. ☺
Stephanie
Wow sounds like you will have a wonderful new years! Happy 2021.
Former Potter
Great recipe. Pretty close to the original. Top with fresh ground black pepper prior to serving to make it even more authentic. Not many people get that adding the flour/cornstarch not only keeps the grated cheese from clumping, it also aids as a thickening agent when it hits the right temp. If it’s too thick, reduce the amount of flour/cornstarch next time. To thin, add more of the base (I.e. domestic beer or vegetable broth).
It’s super a super simple and fun activity. Very time consuming though.
Stefanie
It came out sticky. Thick..what should I do to make it less thick?
Stephanie
I would a tablespoon or so of wine to help.
Katie
Our favorite recipe!
Laci
It was good. I made it according to recipe and dipped French bread and tart apples. My husband thought it could use some more flavor, so next time I think I may substitute a red wine for the beer. Thanks for the recipe!
Saralyn L.
I gave this recipe 4 stars: ⭐️⭐️⭐️⭐️
We doubled the recipe for our 3 qt Oster fondue pot which was just right! I also subbed the beer for veggie & chicken broth (50/50) because we were feeding a bunch of kids & we don’t really like the flavor of beer. I would definitely reduce the mustard powder next time as my only change because it was VERY strong & was almost overpowering. I will definitely make again as it came together super easy & was smooth and creamy.
FYI for the recipe owner, you need to redo your video as it’s missing ingredients & you didn’t follow your own directions, lol.
Chelsi
I’m making this in a crockpot today for a work potluck ? it works o.k. sure sounds delish!!
Stephanie
Let me know how it goes.