The first time I tried a cheese fondue recipe was at the Melting Pot in Gainesville, Florida. I was probably around twelve years old. The Melting Pot there is something pretty special. It is in an old historic church building with high ceilings and wood everywhere. It was love at first bite! (Whats not to love about the melting pot cheese fondue recipe.)
Fast forward a few years to the first time I tried to actually make a fondue cheese recie. I was in my late teens and was trying to liven things up with my family at the holidays. So, I decided that I was going to be the chef and throw a fondue party. My mom, of course, was game because it was one less thing that she had to work about. I found (what I thought was) a great cheese fondue recipe, and prepared for an amazing night. I’d been to the Melting Pot plenty of times and seen them whip up the perfect cheese fondue right before my eyes. How hard could it be?
I got my sterno going and added in my beer. When it was warm, I added the cheese. And waited. And waited. Twenty minutes later, I still had a globby mess. I was frustrated, upset and embarrassed. In fact, I am kind of surprised that I ever tried to make cheese fondue again.
Many cheese fondue recipes later with a little more practice I finally got it right. There are a couple of keys to making the perfect cheese fondue. For starters, you will need to have the right fondue set. While sterno works just fine for chocolate, I highly recommend you invest in an electric fondue pot if you are going to make cheese fondue very often. If you are not going to get an electric fondue set, at the very least, get your cheese melted on the stove top and transfer the finished fondue to the pot.
The flour may seem strange to you in this recipe, but it is actually the key to making a smooth fondue. It helps the cheese to blend.
Cheddar Cheese Fondue Recipe
1 Cup Pilsner Beer
½ cup Dark Beer
1 lb Extra Sharp Cheddar Cheese, shredded
6 ounces Gruyere Cheese, shredded
2 T flour
1 tsp ground mustard
2 tsp garlic (more to taste – I like more)
Fresh ground pepper
2 T brandy (optional)
Directions
- Place shredded cheese in a large Ziploc bag. Add flour and shake to coat.
- In an electric fondue pot, heat the beer until it is steaming. Add cheese, a little at a time, stirring until fully melted.
- Add in ground mustard, garlic and fresh ground pepper.
- If using brandy, add in just before serving.
- Serve with breads, apples, celery and carrots.
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