Wisconsin Cheddar Cheese Fondue from The Melting Pot blends sharp Wisconsin cheddar with white wine and garlic, melted into a creamy, velvety dip, perfect for dipping fresh bread, crisp vegetables, and savory meats.
Equipments
- Fondue pot (or electric fondue set)
- Fondue forks or skewers
- Cheese grater
- Medium mixing bowl
- Garlic press (optional)
- Measuring cups
- Wooden spoon or heat-resistant spatula
- Small saucepan (if needed for wine warming)
Ingredients
- 8 oz (225g) Wisconsin sharp cheddar cheese
- 4 oz (115g) Wisconsin Emmental or Swiss cheese
- 2 teaspoons all-purpose flour or cornstarch
- 1 cup dry white wine
- 1 clove garlic
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Fresh ground black pepper
Wisconsin sharp cheddar cheese and Wisconsin Emmental or Swiss cheese are key to achieving the authentic flavor and creamy texture of The Melting Pot's Wisconsin Cheddar Cheese Fondue. Using dry white wine ensures the perfect balance of acidity and richness in the cheese blend. Fresh garlic and Dijon mustard add depth and a subtle tang, while a small amount of flour or cornstarch helps stabilize the mixture for smooth melting. Be sure to grate the cheese finely to allow quick, even melting without clumping. Your homemade Wisconsin Cheddar Cheese Fondue from The Melting Pot copycat menu will delight with its velvety consistency and bold, savory taste.
Instructions
- Instructions:
- Grate the Wisconsin cheddar and Emmental/Swiss cheese.
- In a medium mixing bowl, toss the grated cheeses with flour or cornstarch to coat evenly.
- Rub the inside of the fondue pot with the cut clove of garlic; discard garlic or leave in for stronger flavor.
- Pour the white wine into the fondue pot and slowly heat over medium-low heat (or use a small saucepan if necessary).
- Stir in lemon juice and bring the wine mixture to a gentle simmer.
- Gradually add the cheese mixture, a handful at a time, stirring constantly until melted and smooth after each addition.
- Stir in Dijon mustard and a few cracks of fresh ground black pepper.
- Continue stirring gently until the fondue is velvety and fully blended.
- Adjust consistency with a splash more wine if too thick, or add more cheese if too thin.
- Place the fondue pot over its burner to keep warm and serve immediately with bread cubes, vegetables, and meats for dipping.
Substitution
Wisconsin Cheddar Cheese Fondue from The Melting Pot copycat menu combines sharp Wisconsin cheddar and Emmental cheese with white wine, garlic, and Dijon mustard to create a smooth and flavorful dip. If you don't have Wisconsin cheddar, any sharp aged cheddar can be a suitable substitute to maintain the rich sharpness. When white wine is unavailable, try using dry vermouth or a mild chicken broth to preserve the fondue's depth of flavor without overpowering the cheese. You can skip the garlic press and simply finely mince the garlic, ensuring the aromatic essence still infuses the mixture. Using a cornstarch slurry instead of flour can help achieve an even silkier texture while preventing clumping during melting.
Tips
Make sure to grate the Wisconsin cheddar and Emmental cheeses finely to ensure even melting and prevent clumping in your fondue. When coating the grated cheese with flour or cornstarch, this step helps stabilize the mixture and maintain a smooth, creamy texture. Rubbing the fondue pot with the garlic clove infuses subtle flavor, but if you prefer a milder taste, discard the garlic before adding the wine. You can adjust your fondue's consistency by adding extra wine to thin it or more cheese to thicken it, ensuring your dip stays perfect for your dipping ingredients.
Nutritions
Wisconsin Cheddar Cheese Fondue provides a rich source of calcium and protein from the sharp cheddar and Emmental cheeses, supporting bone health and muscle maintenance. The use of white wine adds minimal calories but enhances flavor without added fat or sugar. Garlic and lemon juice contribute small amounts of antioxidants and vitamin C, promoting your immune health. This creamy dip is calorie-dense, so enjoy your fondue with fresh vegetables and lean meats to balance nutrition.
Storage
Store your Wisconsin Cheddar Cheese Fondue in an airtight container in the refrigerator for up to 3 days to maintain freshness. Reheat gently in a fondue pot or over low heat on the stove, stirring occasionally to restore its creamy texture without overcooking. Avoid microwave reheating as it can cause the cheese to separate and lose its smooth consistency.
Variation or Alternatives
You can substitute Gruyere cheese for the Emmental to add a nuttier, more complex flavor profile to your Wisconsin Cheddar Cheese Fondue. Try replacing the dry white wine with a dry vermouth or apple cider for a subtler acidic note that complements the sharpness of the cheddar. For a creamier texture, incorporate a small amount of cream cheese or evaporated milk while melting the cheeses. Experiment with infusing your wine by gently warming it with herbs like thyme or rosemary before adding the cheese for a fragrant twist.
Allergies
Wisconsin Cheddar Cheese Fondue contains dairy products like cheddar and Emmental cheese, which can trigger allergic reactions in individuals with milk allergies or lactose intolerance. The fondue also includes white wine, which may cause sensitivity in those allergic to sulfites or alcohol. If you have known allergies to any of these ingredients, it's essential to avoid this dish or find suitable substitutes for your safety.
Why this recipe?
Wisconsin Cheddar Cheese Fondue from The Melting Pot features rich, creamy cheddar sourced from local Wisconsin dairies, ensuring authentic, bold flavor. The menu combines this high-quality cheese with a blend of select white wine and spices, creating a perfectly smooth and savory dip. You will appreciate the warm, comforting taste and the interactive dining experience typical of fondue. Recreating this recipe at home is worth it for its deliciously indulgent taste and the joy of sharing a unique culinary tradition with friends and family.