This cheddar cheese fondue recipe is simple to prepare and ideal for dipping bread, vegetables, and fruit. It is a guaranteed hit at any gathering.
I have a strong affinity for fondue - ranging from traditional cheese fondue to rich dark chocolate fondue.
However, my absolute favorite cheese is sharp cheddar. I truly appreciate its flavor and incorporate it into various dishes. Therefore, I decided to feature it as the primary ingredient in a cheese fondue instead of the more conventional Swiss cheese.
My fondue journey began at The Melting Pot. Like many others, that was my introduction to this delightful dish. To be frank, while I relished cooking my own chicken and indulging in chocolate, my favorite aspect of the meal was undoubtedly the cheese fondue.
Over the years, I have likely tried every variation they offered. Yet, my two favorites remained cheddar and Swiss. Since I already have a Swiss version available on my site, it was high time to present my own cheddar cheese fondue recipe.
Ingredient Notes
Beer - opt for a light beer to avoid overpowering flavors, but choose one that you would enjoy drinking.
Cheese - the blend of quality sharp cheddar cheese and Emmental cheese results in a deliciously melty cheddar cheese fondue recipe.
Cornstarch - essential for thickening the fondue as it cooks.
Step-by-Step
Process images demonstrating how to create cheddar cheese fondue.
Rub the pot with the cut sides of garlic and discard. Heat the beer until it simmers, then gradually incorporate the cheese coated with cornstarch, stirring in a zigzag pattern.
Continue adding cheese until it is melted and creamy, ensuring it does not boil. Mix in the remaining ingredients and let it simmer for 5 minutes or until it thickens.
FAQs
What is the Optimal Cheese for Fondue?
It is essential to select high-quality cheese. AVOID using pre-shredded cheese. Purchase a block and shred it yourself.
This fondue recipe incorporates a blend of cheddar for flavor and Emmental for the desired meltiness.
What is the Ideal Beer?
For this particular cheddar fondue, a light beer such as National Bohemian is recommended, as it does not overpower the flavor. The cheese takes center stage here. If you prefer a beer cheese fondue, feel free to use your favorite IPA.
Is Beer Necessary?
No. If you prefer not to use beer, you can substitute it with a cup of chicken or beef broth.
What are the Best Dipping Choices for Fondue?
Ultimately, the choice of dippers is yours, but the most suitable options include crusty bread, fruits like apples and pears, and vegetables such as broccoli, cauliflower, and carrots.
Is a Fondue Pot Required?
Technically, no, although it certainly simplifies the process. You can prepare it in a slow cooker or double boiler if you lack a fondue pot.
Regarding fondue pots, if you are in the market for an electric model, the Cuisinart is an excellent choice. For a more traditional option, which I personally prefer, Swissmar is a fantastic selection.
Expert Tips/Recipe Insights
Select quality cheese: while it may be pricier, it is worthwhile since fondue revolves around the cheese, and your selection will influence the final outcome.
Grate the cheese: to achieve a smooth fondue that melts effectively, it is necessary to grate the cheese rather than chop it. If you are feeling lazy, you can utilize the grater blade of your food processor.
Incorporate cheese gradually: adding all the cheese at once will prevent it from melting properly and may result in clumps. It is crucial to stir in a zigzag motion to avoid clumping.
Notes
Select high-quality cheese: although it may be pricier, it is essential since fondue primarily revolves around the cheese, and your selection will influence the end result.
Shred the cheese: for a velvety fondue that melts effectively, it is necessary to shred the cheese rather than chop it. If you prefer convenience, you may utilize the grater attachment of your food processor.
Incorporate cheese gradually: adding all the cheese at once is not advisable, as it will not melt properly and will create lumps. It is also crucial to stir in a zigzag motion to avoid clumping.
INGREDIENTS
- 2 c. half and half
- 1 tbsp. Worcestershire sauce
- 2 tsp. dry mustard
- 1 garlic cloves, halved
- 1 1/2 lbs. shredded milk or sharp cheddar cheese (about 6 c.)
- 3 tbsp. all purpose flour
- Salt
- Chunks of crusty French bread, cooked, shelled & deveined shrimp or cooked ham chunks, apple slices, raw broccoli (cut up); etc.
About 30 minutes before serving: In fondue pot or saucepan over low heat, heat half and half, Worcestershire sauce, mustard, and garlic, stirring, until hot but not boiling. Discard garlic.
Meanwhile, in medium bowl, toss cheddar cheese with flour. Into hot mixture, with fork or wire whisk, gradually stir cheese. Cook over low heat, stirring constantly, until cheddar cheese is melted and mixture is smooth and bubbling. Add salt to taste. (If made in saucepan, pour into fondue pot for serving. Keep hot over low heat on fondue stand.)
Let each person spear chunks of French bread, shrimp, ham chunks, veggies or apple slices on long handled fondue fork and dip in fondue. Makes 4 cups, enough for 6 servings.
When mixture comes in contact with aluminum, it may turn dark but will still be delicious. The cheddar cheese fondue is ready to serve...enjoy it !
