Cheddar Swiss Fondue

One of the first, “fancier” dates that my husband and I went on when we first started dating was to The Melting Pot. If you have never been to The Melting Pot, I suggest you go there. Like right now. Go. What are you waiting for?!

My favorite part of the whole fondue experience is the cheese fondue. Who doesn’t love bread and cheesy delicious goodness? I love bread and cheese just as much as I love peanut butter and chocolate. Yeah, I said it. And as much as I love going to The Melting Pot, it can be a little expensive and time consuming. My husband bought me an electric fondue pot a few years ago and we just love it! In fact, we prefer to just make fondue at home now instead of going to The Melting Pot. If you are careful with the types of ingredients you buy, you can save money and it is really nice to just sit at home, watch a movie while we eat, and take our time through each fondue course! Stay tuned for my Coq Au Vin Fondue recipe for cooking the meat as well as my chocolate fondue recipe!

Cheddar Swiss Fondue

Serves 4

Ingredients:

– 2 cups grated sharp cheddar cheese

– 2 cups grated Swiss cheese

– 1 tsp. ground mustard

– 2 cloves garlic, minced

– 1/2 to 3/4 cup light-bodied beer (I recommend Corona)*

– 1/2 tsp. salt

– 1/2 tsp. black pepper

– 2 tsp. Worcestershire sauce

– 1 large french baguette, diced into bite-size pieces

– Optional: diced granny smith apple, raw broccoli and cauliflower

Directions:

1. If you plan to do all three fondue courses, I recommend doing as much prep work beforehand as possible for each course so all you have to do in between is clean your pot out. For cheese fondue, you can prep by grating all of your cheese and combining it in a bowl. Then in a small condiment bowl, I add the garlic, mustard powder, salt, and pepper. You can then store these ingredients back in the refrigerator until you are ready to use them!

2. Heat fondue pot to high heat, add beer, garlic, mustard powder, salt and pepper and simmer for approximately 2-3 minutes. Add in cheeses and continue stirring cheese until it is completely melted. Once melted, add in Worcestershire sauce. Lower the heat on the fondue pot and enjoy!

Notes:
– Be careful with the amount of beer that you add to the cheese. You don’t want to pour too much in, otherwise your cheese will be too liquidy. I recommend starting with maybe just half a cup and if you feel your cheese is too thick, add the remaining 1/4 cup.

– I do NOT recommend using low-fat or fat-free cheese for fondue. It will not melt properly and your fondue will be clumpy. To make up for all the calories, I suggest you just work it off the next morning at the gym. :)

– If you don’t have a fondue pot and are thinking about getting one, I recommend buying an electric, non-stick pot. I have this one, and I love it. It’s nice not to have to worry about buying fuel. And because it’s non-stick, it’s super easy to clean out in between each course!

   

3 comments

  1. Mmm fondue! I love dry mustard in cheese sauces, so exciting to see it in your recipe, too! I’ve made cheese founde with hard apple cider, oh boy that was good! My hubby & I were just talking about the Melting Pot and how we do fondue more often, thanks for the visual kick in the pants :)

    • It is quite fabulous! I typically HATE regular mustard spread, but it is quite tasty in powdered form. You’ll have to share your cider version on your blog soon! :)

  2. Pingback: Holiday indulgence can be good for you! | The Nurturing Vine

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