Photo courtesy Melting Pot.

Recipe Friday: Melting Pot Cheese Fondue

Written by Marilyn Hawkes Category: Recipes Issue: February 2017
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February is fondue month and to help you celebrate, the folks at the Melting Pot have shared their cheddar cheese fondue recipe. And while a sinfully decadent meal at Arizona's favorite fondue palace makes for a great Valentine’s Day, this recipe is sure to impress for a romantic night in.

If you don’t have a fondue pot, try using a double boiler and prepare it on the stove, according to Erin Cooper of the Melting Pot. “You’ll know when it’s ready to go because the cheese should have the consistency of warm honey,” she says. Then, take the melted cheese off the high heat and move to another low heat source (like a chafing dish) so that it won’t burn.

As for dipping, use bite-sized chunks of bread, apples or any vegetables you have on hand.

Cooper offers this tip: Lightly dust the grated cheese with cornstarch to help it melt more evenly. Cornstarch also helps keep the cheese from separating when heated.

Melting Pot cheddar cheese fondue
2 oz. beer
½ demi spoon garlic, chopped
1 ½ shakes mustard powder
2 ½ oz. cheddar/Swiss blend
2 ½ turns black pepper, freshly-ground in pepper mill
2 shakes Worcestershire sauce

Preparation
Put beer in the liner. Add chopped garlic and mustard powder and stir to incorporate. Add 1/3 of the cheese and mix thoroughly. Add the next 1/3 of the cheese and mix thoroughly. Add the remaining cheese and mix thoroughly until all the cheese is melted and incorporated, using a whipping motion to fluff up the cheese. Add black pepper and Worcestershire sauce and fold in. Dip away!