Melting Pot Cheese Fondue Recipes

Steps:

• In a double boiler, pour in beer.
• Add garlic and mustard powder. Stir.
• Add cheese, a little bit at a time. Mix, let melt, then add more. Continue until all cheese has been added.
• Add pepper and wostershire sauce. Fold.
• Dip different varieties of bread (white, rye, pumpernickel), cauliflower, carrots, apples, broccoli into cheese fondue and ENJOY!

Steps:

• Bring beer and worcestershire sauce to a boil.
• Add all other ingredients and stir until melted.

Steps:

• Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds, stirring constantly.
• Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.

Steps:

• Mix cheeses with flour.
• Heat beer in fondue pot until steaming.
• Add Worcestershire, garlic, mustard and pepper; mix well.
• Add cheese and stir until melted.
• Use chunks of bread, veggies and apples for dipping in cheese mixture.

Steps:

• If you are using an electric fondue pot, turn it onto medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire sauce in the pot and combine well. Shred or cube the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth. Cooks notes: If you do not wish to make this with beer, I cannot give you a suggestion for the beer other than a product like O'Doul's or a near-beer with less than 3.2 percent alcohol. The beer flavor really adds a lot to this dish. Please do not serve this dish to people who do not drink alcohol. Alcohol really doesn't fully cook out of the food. The Melting Pot uses vegetable broth in place of beer for those that do not want alcohol. It is just as good as with the beer.