Cheddar Cheese Fondue (The Melting Pot)
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Ingredients
— Ingredients —
Equal Parts (50-50) Sharp cheddar and Emmentaler cheese (the emmanthaler will balance out the sharpness of the cheddar), enough for about 1 1/2 to 2 cups
about 1/3 cup beer
1 clove garlic (optional)
dash or two Worcestershire sauce
about 1 teas. mustard powder
dash cayenne pepper
Bread cubes, apples, celery, carrots, etc.
Instructions
Get the beer very hot (enough to melt the cheese) and then add cheese, stirring to achieve the desired consistency. There are no rules here, just use your judgement to get a nice, creamy consistency and flavor). Add other ingredients and mix.
*This recipe is deceivingly simple and unobtrusive. Give it a try. The Melting Pot is a place in Atlanta that is PACKED almost all the time, every night, for the best fondue in the city. This is not the traditional “Kirsch” fondue, with swiss, and it has a milder, more agreeable flavor than the traditional swiss version. It is very, very good, and almost everyone I know loves it. It is always served with French, Rye, and Pumpernickel bread, and always very hot. See what you think!!
