How to Make Cheese Fondue

by Travis Loncar on November 15, 2011

If you’ve ever been to The Melting Pot in Pittsburgh, you know that cheese fondue is the quintessential example of the powerful flavor and versatility that cheese brings to the table. Cheese fondue, for those of you who are unfamiliar, is essentially warm, melted cheese served in a communal bowl. The popular means of consumption involves dipping bread cubes, veggies, fruits, crackers, or even marshmallows into the communal bowl, and then eating both the melted cheese and its tasty transport. And, yes, a marshmallow dipped in melted cheese might sound a bit ridiculous. You know what they say, though. Don’t knock it til you try it! Who knows; you might like cheese-covered ‘mallows!



If you’re curious as to how to make cheese fondue, you’re in luck! The following recipe will yield a bowl full of the best cheese dipping sauce that you’ve ever tasted! All that you need to get started is a mid-sized saucepan, stirring utensils, and a thick pot to house the final product. While it’s recommended that you use a fondue pot, it’s fine to use an older, thicker pot that you don’t mind getting scorched. Alas, the decision is yours!

Cheddar Cheese Fondue – A Recipe, from Us to You!

Let’s start with the needed ingredients:

1/2 lb. sharp cheddar cheese
1/2 lb. Swiss Emmentaler cheese
1/4 teaspoon of grated nutmeg
1 3/4 cups of white wine (dry)
3 tablespoons of all-purpose flour (unbleached)
1 minced garlic clove

Have everything? Time to start cookin’!

The first thing that you need to do is mix the flour with your cheeses the best you can. Don’t worry too much about getting everything mixed up; that’s what the melting process is for! Next, you’ll want to coat the interior of your mid-sized saucepan with a garlic rub. To do this, take your minced garlic and rub it all over the inside of the pan. That should to the trick! Now, place the saucepan over medium heat and gently pour in the wine. Once at a simmer, begin adding the mixture of cheese and flour incrementally. One handful at a time is typically a good pace. When all of the cheese has been added, mix in the nutmeg.



Smells great already, doesn’t it? Stir until the cheese has melted and begins to bubble lightly. If you’re looking to spice things up a little, feel free to add salts, spices, and seasonings as you see fit. Do so before the cheese comes to a bubble so that you have time to mix everything thoroughly. Once at a bubble, transfer the contents of the saucepan into your thick bowl or fondue pot. You’re all done! Bring out the breads, fruits, and veggies and start the fondue dipping party! Stir the pot frequently to preserve optimal dipping conditions.

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