Bring a sophisticated taste of the Melting Pot’s iconic Wisconsin Trio Cheese Fondue to your home kitchen with a mouthwatering and simple recipe that’s ready in just minutes.
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Melting Pot Wisconsin Trio
The Melting Pot calls itself “the original fondue restaurant,” and it’s hard to argue with that distinction. Since it first opened in Tampa, FL, in the 1970s, it’s grown to a fondue empire of more than 90 restaurants.
For many, a trip to The Melting Pot is a rare and unusual treat. But enjoying one of the chain’s best fondue creations doesn’t have to be, thanks to this easy copycat Wisconsin Trio fondue recipe.
What makes The Melting Pot Wisconsin Cheese Fondue recipe so good?
Fondue is a simple dish that allows the cheese to really shine. The Wisconsin Trio relies on three perfectly paired cheeses, each providing flavor and texture contributions and enhancing the others. Meanwhile, the mixture is elevated by the sophisticated and subtle flavors of wine and sherry.
Why you’ll love this recipe
Creating a high-end appetizer or snack is rarely as easy as this Melting Pot fondue recipe. There’s little required other than heating and whisking ingredients together in the proper order. Plus, it can serve as a versatile dip with whatever bread, crackers, veggies, or other finger food you have in the house.
Ingredients
As the name suggests, you’ll use three different styles of cheese in this recipe, each with its own unique flavor and texture benefits:
- Butterkase cheese: This German cheese literally translates to “butter cheese.” It’s mild and creamy enough for even kids and non-cheese fans to enjoy, making it perfect for dishes like mac and cheese. At the same time, it’s sophisticated enough to blend in on a high-end cheese plate and pair with top wines at your next fancy party.
- Fontina cheese: Tracing its roots to the Italian Alps, Fontina cheese comes from cows that graze in lush mountain meadows, producing a distinctly rich and creamy milk. In addition to a pungent sweetness on the palate, it has notes of roasted nuts and butter.
- Blue cheese: This is a broad category of cheeses that includes popular varieties like Roquefort, Gorgonzola, and Stilton, among others. They produce a uniquely funky flavor through the introduction of special types of mold cultures, which react with the cheese to create the blue veins it takes its name from.
It’s OK to substitute a similar variety if you can’t find a specific cheese. For example, Havarti can be swapped in for Butterkase, while Gruyere, Swiss Cheese, or Jarlsberg can work in place of Fontina.
In addition, this recipe requires:
- White wine
- Dry sherry
- Shallots
- Corn starch
- Ground black pepper
- Green onions (optional, for garnishing)
What kind of wine is in this fondue recipe?
Any kind of dry white wine will work well in this Wisconsin Trio fondue. Chablis, Chardonnay, Sauvignon Blanc, or even Pinot Grigio will work best. Still, others can be used in a pinch, though the less sweet, the better the results.
And don’t skimp and buy “cooking wine.” Many dishes, especially ones like this fondue, will be improved by making them with a wine you’d be satisfied drinking.
How to make Melting Pot Wisconsin Trio Fondue
Don’t be fooled — this Melting Pot fondue isn’t just melted cheese. But the process of making it is relatively straightforward and quick:
- Combine the shredded Butterkase and Fontina cheese in a bowl with the cornstarch until well mixed.
- In a double boiler or fondue pot, heat the wine, sherry, and shallots for a minute or two.
- Add half the cheese mixture and whisk constantly until fully melted. Continue adding a handful of cheese at a time, followed by whisking to integrate.
- Add the crumbled blue cheese and ground pepper.
- If desired, top the fondue with sliced green onions.
Equipment Notes
Fondue pots are the easiest way to easily make delicious, consistent fondue. A top choice is the Cuisinart CFO-3SS Electric Fondue Pot.
But a double boiler will work similarly for those who don’t have one or only make fondue occasionally. They’re made by placing a heatproof bowl over a pot of boiling water, providing a consistent but gentle heat that won’t burn or scorch your cheese.
Troubleshooting Fondue
Fondue is fairly straightforward but isn’t without its potential issues. One of the most common is the mixture turning lumpy from overheating. However, it’s easy to rescue it with a few tablespoons of warm alcohol. The warmer temperature is critical, as cold alcohol will just cause more lumps.
If the separation continues, try adding a half teaspoon of cornstarch and stirring well to integrate. This can provide the binder your fondue needs. Still, this should be a last resort, as it can change the overall texture of the fondue.
What to Dip in Cheese Fondue
This delicious Melting Pot Wisconsin Trio is versatile enough to work well with a wide variety of items for dipping. In addition to the traditional bread cubes (crusty varieties cut into bite-sized pieces work best), try these options:
- Broccoli or cauliflower florets
- Baby carrots
- Green apples
- Pretzels
Use fondue forks or skewers for the dippers.
What else to serve with Fondue for a complete meal
If you want to take your cheesy fondue from an appetizer or snack to part of your main meal, it’s easy to find mouthwatering pairings. A fresh, green salad can provide a satisfying contrast to the richness of the cheese, while cured meats and charcuterie are a more substantial option with complementary salty and meaty flavors.
What to Do with Fondue Leftovers
Fondue is a dish that relies heavily on the right texture, and it’s difficult to recreate it after it’s cooled down. We don’t recommend keeping fondue leftovers, so plan carefully when making the batch initially so you don’t waste too much. Then again, it’s delicious enough that you may not even have leftovers to worry about!
Do you love fondue? Try these recipes!
Popular Cheesy Appetizers
- Clam Dip with Cream Cheese
- Fried Cheese Curds
- Dried Beef Cheese Ball
- Fried Cheese Wonton
- Jarlsberg Cheese Spread
- Liptauer Cheese Spread
- Mexican Cheese Dip
- Sausage Cream Cheese Rotel Dip
- Texas Cheese Fries
Be sure to check out more of my easy appetizer recipes and the best restaurant copycat recipes here on CopyKat.com!
Melting Pot Wisconsin Trio Cheese Fondue
Ingredients
Three Cheese Fondue
- 8 ounces butterkase cheese shredded
- 8 ounces fontina cheese shredded
- 1/4 cup cornstarch
- 1 cup dry white wine Chablis, Chardonnay, or Sauvignon Blanc
- 1/4 cup dry sherry
- 1 tablespoon chopped shallots
- 1 teaspoon freshly ground black pepper
- 4 tablespoons crumbled blue cheese
- 2 tablespoons chopped green onions
Items to Dip
- Granny Smith apple slices
- raw broccoli florets
- raw cauliflower pieces
- baby carrots
- hearty bread cut into bite-sized pieces
Instructions
- In a bowl, stir the butterkase and fontina cheeses and the cornstarch together so that the cheese is coated with the cornstarch; this is what will help the fondue thicken.
- In either a double boiler over simmering water or a fondue pot, heat the wine, sherry, and shallots together for a minute or two.
- Add approximately half the cheese mixture and whisk constantly until the cheese is melted.
- Add the remaining cheese by handfuls, whisking until everything is incorporated and the cheese is melted.
- Stir in the blue cheese and pepper.
- Just before serving, top the melted cheese with the green onions.
- Serve with green apple slices, broccoli, cauliflower, carrots, and bread for dipping into the fondue.
Made this for new years eve tonight! Used SB wine and havarti as a sub and it’s delicious! Thank you! Only think I wish I had done was saute the shallots longer so they aren’t crunchy but that’s my fault not the recipe’s…happy new year!
What kind of alcohol is best to use if the cheese becomes lumpy?
I would add in a touch of white wine.
This was an incredible recipe! It tasted exactly like the real thing (actually better). Thank you so much for allowing us to bring the Melting Pot experience into our home. You truly have a talent.
I am so glad you liked it!
This is quite good.
You may want to add additional warm alcohol to the fondue (cold alcohol will make the cheese will become more clumpy), as the clumpiness may come from overcooking. So you can reduce the temperature of the whole mixture, be sure to turn the heat down to low. Continue to stir and the clumpiness should start to subside. Add in 1/2 tsp. cornstarch and stir it in if the cheese is separating from the alcohol. The cornstarch is a last resort because it can change the texture of the fondue, but it will help bind the cheese and the alcohol together.
Would love if these were pin able on pinterest
Are there any good substitutes for the alcohol for us non drinkers?
Hi. Not sure what to do with the tablespoon of chopped shallots. Should they be sautéed
or just add.
You should saute them in initially.
I just add the shallots in raw. Has a great flavor. Made this several times and always a crown pleaser.
This was wonderful. I substituted havarti for butterkase (because I could not find butterkase) and used pinot grigio for the wine. It is a dead ringer for the real thing!
I love the Melting Pot. My favorite is the Swiss Cheese, but I will give this one a try as well.
I love the classic one too!
What is your favorite type of fonue?