Melting Pot Wisconsin Cheddar Cheese Fondue (Copycat)

If you’ve ever enjoyed the rich, creamy delight of the Wisconsin Cheddar cheese fondue at the Melting Pot restaurant, you know how irresistible it is. The good news? You don’t have to wait for your next visit to indulge in this crowd-pleaser! With this simple recipe, you can recreate the magic of the Melting Pot Cheddar Cheese Fondue right at home, perfect for family gatherings, date nights, or any occasion that calls for a touch of cheesy goodness.

The Melting Pot is a fondue restaurant where the meal is served in three courses: cheese, entrée, and dessert. Dining there is a hands-on experience, with diners using fondue pots to cook or dip their food. The cheese course is always the first and sets the tone for the meal, with warm, melted cheese paired with fresh bread, vegetables, and fruit for dipping. It’s a fun and interactive way to start a meal, and their cheddar cheese fondue is one of the most popular options.

If you love cheese as much as I do, you might also want to try my Beer Cheese Dip. That recipe, as well as this fondue one, are also delicious on my homemade soft pretzels!

Jump to:

• Ingredients
• Instructions
• Variations
• Equipment
• Storage
• Top tip
• FAQ
• Recipe
• Food safety

Ingredients

The ingredients for this Melting Pot Cheddar Cheese Fondue are simple, but each one plays an important role in achieving the perfect flavor and texture. Here's a quick rundown of what you'll need:

• Mild cheddar cheese: The base of the fondue, this cheese provides a smooth and creamy texture with a slightly sharp flavor.
• Swiss cheese: Adds depth and a hint of nuttiness that balances the cheddar.
• Lager beer: This is the liquid base that helps the cheese melt smoothly and adds a subtle tangy flavor.
• Cornstarch: Tossed with the cheese, it prevents clumping and ensures the fondue is silky and cohesive.
• Dry mustard powder: A small but powerful addition that enhances the overall flavor and adds a slight kick.
• Worcestershire sauce: Brings a savory, umami richness to the fondue.
• Minced garlic: Adds a warm, aromatic note that complements the cheese and beer.
• Dippers: Fruits, vegetables, and bread are perfect for scooping up the melted cheese and adding variety to the dish.

Emmenthaler, also known as Emmental, is a type of Swiss cheese originally from Switzerland. That's what you'll see on the Melting Pot fondue menu. It’s known for its mild, nutty flavor and characteristic holes, or "eyes," formed during the fermentation process. While the Melting Pot recipe specifies Emmenthaler, any Swiss cheese will work for this fondue. The term "Swiss cheese" is often used more generally in the U.S. to refer to similar mild, holey cheeses, making it an easy substitute in this recipe.

See recipe card for quantities and amounts.

Instructions

Step 1

Start by preparing the cheese. Shred the mild cheddar and Swiss cheese, then toss the grated cheese together with cornstarch until evenly coated. This step helps the cheese melt smoothly without clumping.

Step 2

Next, heat the lager beer in your fondue pot or saucepan over medium heat. Once it’s warm but not boiling, stir in the Worcestershire sauce, minced garlic, and dry mustard. These ingredients create the flavorful base for the fondue.

Step 3

Gradually add the cheese to the beer mixture in the pot, a handful at a time, stirring constantly. Allow each portion to melt completely before adding more. Continue until all the remaining cheese is melted and the cheese mixture is smooth and creamy.

Step 4

Once the fondue is ready, serve it immediately with your favorite dippers, like bread cubes, vegetables, or fruit. If you're using a saucepan, transfer the fondue to a bowl and enjoy it quickly before it cools.

Variations

If you’d like to put your own spin on this recipe, there are plenty of ways to customize it to suit your taste. Here are a few suggestions for variations:

Try sharp cheddar cheese: For a bolder, more intense flavor, swap out the mild cheddar for sharp cheddar cheese. It adds a tangy richness that pairs well with the other ingredients.

Use a different beer: While the restaurant uses Sam Adams Boston Lager, you can experiment with other types of beer. A light beer will give the fondue a milder flavor, while a darker beer like a stout or porter will add a deeper, more robust taste.

Add some spice: For a little heat, stir in a few drops of hot sauce to the melted cheese. You can adjust the amount to match your preferred level of spice.

Switch up the cheese: Replace the Swiss with Gruyère or a smoked cheese for a different flavor profile.

Experiment with seasonings: Add a pinch of paprika, cayenne, or fresh herbs like thyme or chives to enhance the flavor further.

These variations are easy to try and can give this classic fondue a fun, personalized twist!

Equipment

Having the right equipment makes a big difference when making fondue. A fondue set is the easiest option, as it’s specifically designed to keep the cheese warm and melty while you enjoy it. These sets typically include an electric fondue pot, a stand, a heat source, and small forks called "fourchettes" (French for "forks") for dipping. Fondue sets relatively inexpensive and a great addition to any kitchen, especially if you plan to make fondue regularly.

If you don’t have a fondue set, you can still make this recipe using a regular saucepan or double boiler on your stove. Heat the ingredients over medium heat, stirring frequently to ensure the cheese melts evenly. Once the fondue is ready, transfer it to a heat-safe bowl for serving. Keep in mind that without a dedicated heat source, the cheese will start to cool and thicken more quickly, so it’s best to enjoy it right away.

Either method works well, but a fondue set makes it easier to serve and keeps the cheese at the perfect consistency throughout your meal.

Storage

If you have any leftover fondue, let the cheese cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days. To reheat, warm the cheese slowly in a saucepan over low to medium heat, stirring frequently. You can add a splash of beer or milk to help restore the creamy texture as it melts.

FAQ

Recipe

Food safety

Here are a few safety tips to keep in mind when making and serving fondue:

• Handle hot equipment carefully: Fondue pots and saucepans can get very hot. Use oven mitts when handling them to avoid burns.
• Keep the heat stable: If using a fondue set with an open flame, make sure it’s on a stable surface away from flammable items, and never leave it unattended.
• Prevent splashing: When adding ingredients like beer or cheese to the pot, pour slowly to avoid splashes that could cause burns.
• Supervise kids: If you’re serving fondue to children, be sure to supervise them, especially when using hot forks or dipping food into the melted cheese.
• Cool leftovers properly: Allow the fondue to cool completely before storing it to avoid condensation and ensure safe storage.

These precautions will help make your fondue experience enjoyable and safe for everyone!