Melting Pot Wisconsin Trio Cheese Fondue Recipe

One of my favorite places to go is the Melting Pot. It is a whole restaurant that you enjoy every course by having fondue. My favorite cheese fondue is their Melting Pot Wisconsin Trio. It has a combination of cheeses that is heavenly.

Melting Pot Cheese Fondue with fresh vegetables and fruit.

While you may not get to go to the Melting Pot every day, there’s no reason why you can’t enjoy fondue at home with this Melting Pot recipe.

If you don’t have a fondue pot, don’t let that stop from making my Melting Pot Wisconsin Trio, you can use a double boiler. A double boiler is a heatproof bowl resting in a pot of boiling water. Or you can have some fun and check out some garage sales, or a second-hand thrift store, and there is generally a fondue pot showing up. I personally love my Cuisinart CFO-3SS Electric Fondue Maker.

What Kinds of Cheeses are in this Fondue Recipe?

This Melting Pot Wisconsin Trio recipe has butterkäse, fontina, and blue cheeses. I can usually find these cheeses at the deli counter in my grocery store. A reader substituted Havarti for butterkäse (because she couldn’t find it) and said that it worked well.

  • Butterkäse is a German word that literally means butter cheese. It’s a cheese that’s mild enough so your kids will love it – it makes a killer mac and cheese – yet sophisticated enough to serve with fine wines at your next wine and cheese party.
  • Fontina originated in the Italian Alps where cows graze lush meadows to provide the rich and creamy milk needed to produce fontina. The flavors of this cheese are pungently sweet, unveiling tones of roasted nuts and butter as this fine cheese lingers on your palate.

What Kind of Wine is in this Fondue Recipe?

This Melting Pot Wisconsin Trio recipe requires a dry white wine – a Chablis or Chardonnay will work. If you don’t have either, pick something white and dry (not sweet), and use that. A reader said she used Pinot Grigio (because she could not find butterkäse) and it worked well. My suggestion is never to use cooking wine, but a wine that you will also enjoy drinking. A good recipe that includes wine needs a good wine.

ingredients for making fondue, cheese, cornstarch, shallots, and more.

What to do if your Fondue gets Lumpy

Fondue can become lumpy if it is overheated, but you can rescue it. What to do? Add a couple of tablespoons of warm alcohol, stir, and turn down the heat to low – cold alcohol will result in more lumps. If the alcohol and the cheese continue to be separate from each other, you can add about 1/2 a teaspoon of cornstarch and stir. 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.

Do you love fondue? Try these cheese fondue recipes.

Bacon Cheddar Cheese Fondue
The Melting Pot – Traditional Swiss Fondue
Melting Pot Chocolate Fondue Recipe
Melting Pot Cheddar Cheese Fondue Recipe

Three cheese fondue in a pot served with fruit, vegetables, and bread.

Cheese fondue with bread cubes, carrots, cauliflower, and more.

Melting Pot Wisconsin Trio Recipe

Enjoy this copycat of the Melting Pot Wisconsin Trio Cheese Fondue Recipe. 
5 from 5 votes
Print Pin Rate Add to Collection
Course: Appetizer
Cuisine: Swiss
Keyword: Melting Pot Recipes, Melting Pot Wisconsin Trio Recipe
Servings: 2
Calories: 1106kcal

Ingredients

  • 8 ounces butterkase cheese shredded
  • 8 ounces fontina cheese shredded
  • 1/4 cup cornstarch
  • 1 cup Chablis Chardonnay or other dry white wine
  • 1/4 cup dy sherry
  • 1 tablespoon chopped shallots
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons crumbled blue cheese
  • 2 tablespoons chopped green onions
  • Items to dip:
  • sliced Granny Smith apples
  • raw broccoli florets
  • raw cauliflower pieces
  • baby-cut carrots
  • hearty bread cut into bite sized pieces

Instructions

  • In a bowl, stir the butterkase and fontina cheeses and the cornstarch together so that he 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 melting. Add the remaining cheese by handfuls, whisking until everything is incorporated. Finally, stir in the blue cheese and pepper. 
  • Just before serving, top the melted cheese with the green onions. Offer the green apple slices, broccoli, cauliflower, carrots, and bread for dipping into the fondue.

Video

Nutrition

Calories: 1106kcal | Carbohydrates: 22g | Protein: 60g | Fat: 73g | Saturated Fat: 46g | Cholesterol: 242mg | Sodium: 1720mg | Potassium: 313mg | Fiber: 0g | Sugar: 4g | Vitamin A: 2075IU | Vitamin C: 1.2mg | Calcium: 1554mg | Iron: 1.6mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Madison

    5 stars
    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.

    • Stephanie

      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.

  2. ZomboGil

    5 stars
    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!

  3. Chrystie

    5 stars
    I love the Melting Pot. My favorite is the Swiss Cheese, but I will give this one a try as well.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares