By JenniferK2 on February 11, 2007
Photo by SweetsLady
Photo by SweetsLady
"How can you go wrong with bread and hot melted cheese? This is the actual recipe used at The Melting Pot. It's not exactly a secret since they make it at the table, but our waitress even told me the exact amounts and I wrote them down!"
Serving Size: 1 (188 g)
Servings Per Recipe: 4
"This was good. It did taste like the one they serve at the Melting Pot, but ours was a little too thin. We followed the recipe exactly and it still came out a little soupy. Next time we may use less beer. Still a good recipe. Thanks for posting!"
"We really enjoyed this! Made as directed, using Tillamook sharp cheddar and Jarlsberg swiss. It's important not to use pre-shredded cheese. Used a Bud Light and didn't find the beer flavor at all overpowering. In fact my 7 year-old son tasted and loved it. Served with bread cubes, multigrain and sourdough, rye pretzels, mushrooms cut in half, and baby carrots cut in half. Thanks for the sharing!"
"I'm fairly new to fondues. I thought this was teriffic! It was definitely a bit strong though, next time I will probably look for an alternate way to cook it. Perhaps less beer or using milk instead... like a couple of other reviewers mentioned. Great recipe!"
"Right now I'm sitting here wishing I didn't eat that much. Wow was this good!..I used a block of Smoky Cheddar/Swiss with a side of swiss. It was not thin, it was perfect and I can't believe we just ate a half a loaf of bread. Worth every Bite! Made exactly as posted and I will make this again next year after I walk it off-LOL! Thanks for posting! Most excellent!!"
"After reading some of the complaints of it being watery and soupy I thought I would mention this. When I went to the Melting Pot the waiter said the trick to keeping a good thickness is sprinkling a dash of corn starch on the cheeses to dry them out....otherwise you will have a ball of cheese and runny mess. Since I don't drink, we used bullion instead. Came out perfect and still so delicious!"
"It was so delicious. U had to subsitute the beer for milk though and i added more cheese to it but everyone loved it!"
"I started mine in a sauce pan, then transferred it to the fondue pot and it was perfect! Just use a medium flame on the stove (4-5 out of ten). It was a huge hit. Thank you!"
"This was a huge disappointment! I have eaten at the Melting Pot and made cheese fondue before, and this was by far the worst! Despite following all directions and ingredients to a T, the fondue was runny and had an overwhelming beer taste. The cheese never even fully melted, just clumped at the bottom. We added more cheese and flour to try to thicken the liquid, but to no avail. Such a disappointment!"
"Made this as written except we cooked it in a heavy pot and then transferred it to the fondue pot to keep warm. The flavors were really good. The kids enjoyed it too. The main problem was that it became soupy after a short time. The cheese all clumped in the bottom and couldn't be stirred back into the mixture. It was just a stringy lump. Tasted good just hard to get cheese onto the dipping items."
"Wasn't sure if kids would care for this or not - I should not have worried.... it disappeared quickly. Served with French Bread, "Recipe #365665", cauliflower and broccoli. Yummy!"
"Delicious! I thought the taste was a little too mild, so I think next time I might try a different type of cheese but it was still really good and I'd love to make it again."
"This was easy and delicious! I made a couple batches for a baby shower and everyone loved it. I mixed the pepper, mustard powder, flour and cheese in a zip-style bag to transport to the church so I only had to measure Worcestershire and garlic. A breeze! Everybody loved it and my sister and I fought over the leftovers. (I won. heehee)"
"This was pretty good. I think the melting Pot's is better but this is still up there with it! Served it with crusty bread, carrots, green apples, & cauliflower. I started out only adding about 8oz of the beer because some reviews said it was too runny- but found I needed all the beer Plus some milk (used milk because I didnt wanna add too much beer and end up over powering the cheese flavors) and that made it a consistency that was right. Also ended up using a little salt in this because we thought it was bland. Once I put the salt (about a half tsp), it brought the flavors out better and we loved it. Thanks will make it again!"
"I made this using milk as some of the other reviewers and we liked it. I like that it has a bit more seasoning. We will make it again. I would like to try it with broth or fake beer. We will make this again as we love fondue. We had it with steamed veggies, cooked smoked sausage and cubed bread."
"Personally I've had better fondue. I think because of the flour the fondue was really thick which I didn't like. I'd probably make it again but with less flour and maybe not shredded cheese."
"Just GREAT! It comes out creamy smooth!..GREAT flavor...better make a double batch..no need to look any further here for a better recipe for cheese fondue! 5 stars for sure!"
"I followed the recipe exactly as written. It tasted alright, although we found the beer flavour to be a bit overwhelming. And the texture wasn't quite right - kind of lumpy rather than smooth and creamy."
"I made this for a fondue party, and it was excellent! It's been a few years since I've been to the Melting Pot, but this certainly is on par with that from what I can remember! I did use quite a bit less beer than called for because the first batch I made was pretty runny...the second and third batches were perfect though! I highly recommend seeking out the irish swiss...that added a lot to the flavor."
"Easy recipe that tasted great! We love the Melting Pot & it was nice to be able to reproduce this at home. I, too, couldn't find an Irish Swiss & used another mild instead ... tasted fine to us! The amounts listed worked great for us. Tart Granny Smith apples & a selection of crusty breads are our favorite with this."
"My husband and I go to the Melting Pot a few times a year and this recipe really does taste like theirs. We often do this fondue because it's easy and even the kids love it. I do use more worcestershire for taste and more garlic....we live in WI so the cheese types aren't a problem here:) We do use all the flour and sometimes more to thicken it up. Thanks Jennifer for the wonderful recipe!!!"