This Melting Pot Cheddar Cheese Fondue is a simple recipe that makes a creamy, thick and cheesy fondue just as good as any restaurant. Cheddar cheese is combined with garlic and dark beer for a rich flavorful fondue that tastes great with your favorite dippers. The perfect appetizer for New Year’s Eve and cold winter weather.
When the weather turns chilly in the fall and winter, I start thinking of warm, rich appetizers like this Cheddar Cheese Beer Fondue. One of my favorite restaurants is the Melting Pot and their Cheddar Cheese Fondue is always my first choice when choosing a fondue. I think it’s the sharp flavor of the cheddar mixed with the dark beer that makes it so delicious. This is my version, which I must say, comes pretty darn close to the original.
You don’t even need a fancy fondue pot to make this cheesy dip. Fondue can be made in an electric fondue pot or on the stovetop. Since my fondue pot is one of the old sterno types, I opted for the stovetop. With a few simple tips you can make this delicious fondue as good as any restaurant.
Tips & tricks
- Fondue is all about the cheese. Make sure to purchase a good quality cheese.
- Grate, instead of chop, the cheese to help it melt quicker and smoother.
- Add cheese a little at a time, stirring until it melts, then add another handful. This will help the fondue to attain that smooth as butter consistency.
- Adding cornstarch will thicken the fondue. It can be tossed with the shredded cheese or added towards the end of the process.
When it comes to fondue, you can change it up and make it your own by using different cheeses or a combination of several types. Maybe one of these suggestions will strike your fancy.
Other cheeses to use
- For a creamier version try half cheddar and half Swiss
- A more gourmet version combines half cheddar and half Gruyere
- For a milder version try half cheddar and half Monterey Jack
- Or go crazy and combine Gruyere, fontina and gouda
Wondering what to dip into the fondue? There are all sorts of foods you can use as dippers. It becomes a fun family DIY appetizer to let the kids choose some of the dippers too. And maybe, just maybe, you can get your kids to eat some extra veggies this way. ‘Cause everything is better with cheese, right?
What dippers go well with cheese fondue
- French bread, broken up into smaller pieces
- Cherry tomatoes
- Apple slices
- Cubed ham
- Blanched broccoli
- Bacon
- Roasted potatoes
How to make cheddar cheese fondue
- Gather the few ingredients needed – beer, garlic, cheddar cheese, cornstarch, black pepper and Worcestershire sauce.
- In a large saucepan or a fondue pot, combine beer or beef broth and minced garlic. I like to use Guinness for its wonderful stout flavor.
- Bring to a boil. Turn heat down to low and add cheddar cheese, a small amount at a time. Stir constantly and let each portion melt before adding another small amount of cheese. Continue the mixture is silky smooth and completely melted. Note: You can either toss shredded cheese in cornstarch before adding to beer mixture or wait until after cheese is melted.
- If you didn’t toss the cheese in cornstarch, whisk it in now and let mixture simmer for 3-5 minutes until thickened.
- To finish, add cracked pepper and Worcestershire sauce.
- Stir again and it’s ready to devour!
If you love Melting Pot fondue, you’ll love this easy Melting Pot Cheddar Cheese Fondue recipe served with your favorite dippers. I’ll be serving up mine for the holidays and cozying up to the fire. Stay warm and enjoy!
More easy appetizers
Hot Tuna Dip is a creamy, cheesy appetizer that is simple to throw together. Chunks of tuna, gruyere cheese and a hint of heat will have guests begging for more.
Crispy Meatball Parmesan Tacos are made of parmesan cheese and filled with your favorite meatballs then smothered with spaghetti sauce. Keto and gluten-free friendly.
Chocolate Honey Baked Brie is like having dessert for an appetizer. Brie is combined with chocolate then wrapped in puff pastry for a totally decadent appetizer.
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Melting Pot Cheddar Cheese Fondue
Ingredients
- 8 ounces beer or beef broth (brown ales work great)
- 1/2 teaspoon minced garlic
- 1 1/2 lb. cheddar cheese, grated
- 3-4 Tablespoons cornstarch or flour
- 1-2 teaspoons ground black pepper
- 6 drops Worcestershire sauce
- Apple, French bread, cherry tomatoes, broccoli, potatoes
Instructions
- In a saucepan or fondue pot, on medium to medium-high heat, combine beer or beef broth and minced garlic.
- When broth begins to boil, turn heat down to low, and add a small amount of cheddar cheese at a time, melting each handful prior to adding more. Stir continuously until all cheese is incorporated and melted.
- Blend in cornstarch and let simmer for 3-5 minutes until thickened.
- Add cracked pepper and Worcestershire sauce. Stir again and serve hot with your favorite dippers.
Notes
Tips & tricks
- Fondue is all about the cheese. Make sure to purchase a good quality cheese.
- Grate, instead of chop, the cheese to help it melt quicker and smoother.
- Add cheese a little at a time, stirring until it melts, then add another handful. This will help the fondue to attain that smooth as butter consistency.
- Adding cornstarch will thicken the fondue. It can be tossed with the shredded cheese or added towards the end of the process.
Other cheeses to use
- For a creamier version try half cheddar and half Swiss
- A more gourmet version combines half cheddar and half Gruyere
- For a milder version try half cheddar and half Monterey Jack
- Or go crazy and combine Gruyere, fontina and gouda
Nutrition
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