Melting Pot Cheddar Cheese Fondue
Make The Melting Pot cheddar cheese fondue at home with this easy copycat recipe.
Servings 4
Calories 256kcal
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.
Video
Recipe Tips
- 🧀 Cheese Prep: Always grate cheese when cold and coat with cornstarch before adding to the pot - this prevents clumping and ensures smooth melting.
- 🍺 Beer Temperature: Never add cheese to boiling beer! Keep the liquid just below a simmer (around 180°F) to prevent the cheese from becoming grainy and separating.
- 🔥 Heat Management: Keep fondue between 120-140°F while serving. Too hot and it'll burn, too cool and it'll solidify. Most electric pots have a "warm" setting that's perfect for this.
Nutrition
Calories: 256kcal | Carbohydrates: 6g | Protein: 15g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 322mg | Potassium: 76mg | Fiber: 0g | Sugar: 0g | Vitamin A: 545IU | Vitamin C: 0.8mg | Calcium: 425mg | Iron: 0.6mg
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