• March 30, 2020
Prep Time: 20 min.
Easy Yield: 4 to 6 servings

This 140-unit chain is America’s go-to restaurant for great fondue since 1975. The fourcourse menu includes a salad, a broth fondue entrée with a variety of meats and vegetables, and a selection of chocolate fondues for dessert. But the dining experience starts with a delicious cheese fondue served with various sliced breads, apples, and vegetables for dipping. The most popular of the cheese fondues is this one made with medium cheddar and just a little Emmentaler Swiss cheese melted into beer and combined with garlic and spices. Talking with a manager at my local Melting Pot, I learned that the chain uses Milwaukee’s Best or Colt 45 in the fondue, so make sure you use a mild (and cheap) lager beer. He told me that the mild flavor of these beers doesn’t overpower the cheese. Use a traditional fondue pot intended for cheese/chocolate fondue.

10 ounces (3¼ cups) shredded medium cheddar cheese
2 ounces (¾ cup) shredded Emmentaler Swiss cheese
3 tablespoons all-purpose flour
6 ounces (¾ cup) Milwaukee’s Best or other mild lager beer
2 teaspoons minced garlic
½ teaspoon dry mustard
1 teaspoon Worcestershire sauce
¼ teaspoon ground black pepper

  1. Combine the cheeses in a medium bowl, then toss the cheese with the flour
  2. Pour the wine into a fondue pot (double-boiler style) that is preheating on your stove over a burner set to medium. Make sure there is water in the bottom pan beneath the pot. Heat the wine for 5 minutes until very hot and steaming.
  3. Stir in the garlic and lemon juice once the wine is hot. Cook for a couple of minutes.
  4. Add a handful of cheese to the wine and use a fork to stir the cheese until it is mostly melted. Add more cheese and stir until melted, then add the rest and stir with the fork until the mixture is completely melted and a smooth consistency.
  5. Add the kirschwasser around the inside edge of the pot or bowl. Give it a couple of minutes to burn off, then use the fork to slowly bring the brandy into the middle of the mixture and stir to combine. 
  6. Stir in the pepper and nutmeg. If your cheese is not very salty, you may need to add a little salt to taste. Serve immediately with bite-size slices of bread, apples, and vegetables on the side for dipping. 

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