Some Melting Pot copycat recipes include cheddar cheese fondue and Wisconsin trio fondue. To make the cheddar cheese fondue, set an electric fondue pot to medium, or heat a double boiler over medium heat. Add 1/2 cup of Coors Light beer and 2 teaspoons each of chopped garlic, dry mustard powder and Worcestershire sauce.
Shred or cube 6 ounces of medium-sharp cheddar cheese and 2 ounces of Emmentaler Swiss cheese. Toss the cheese in 2 tablespoons of all-purpose flour to coat. Add the cheese in thirds to the hot beer mixture, stirring well between each batch to fully melt and incorporate the cheese. Serve the fondue when the cheese fully melts.
To make the Wisconsin trio fondue, combine 8 ounces each of shredded butterkase and fontina cheese with 1/4 cup of cornstarch or flour to coat the cheese. Heat 1 cup of Chablis, Chardonnay or other dry white wine with 1/4 cup of dry sherry and 1 tablespoon of chopped shallots for one to two minutes in a double boiler or fondue pot. Mix in half of the cheese, whisking until it fully melts. Continue to add in the rest of cheese by the handful, incorporating it in the same manner.
Once all the cheese melts, add 4 tablespoons of crumbled blue cheese and 1 teaspoon of freshly ground black pepper. Top the fondue with 2 tablespoons of chopped green onions to serve.
Other recipes based on The Melting Pot’s menu include traditional Swiss fondue and cheddar cheese fondue. To make traditional Swiss fondue, heat 4 ounces of dry white wine and 2 or 3 chopped cloves of garlic in a fondue pot. In a separate bowl, grate 1/2 pound of Emmentaler cheese and 1/2 pound of Gruyere cheese. Add 2 tablespoons of flour, and toss the cheese to coat.
Add 1/4 cup of fresh lemon juice to the fondue pot. Once the garlic becomes fragrant, transfer 1/3 of the cheese to the pot. Stir the mixture until the cheese melts, and then repeat the process until all the cheese is incorporated. Add freshly ground black pepper and 1 ounce of cherry liqueur before serving.
To make cheddar cheese fondue, heat a fondue pot or double boiler to medium heat, and add 1/2 cup of Coors Light beer, 2 teaspoons of chopped garlic, 2 teaspoons of Worcestershire sauce and 2 teaspoons of dry mustard powder. Shred 6 ounces of medium-sharp cheddar cheese and 2 ounces of Emmentaler Swiss cheese, and toss it with 2 tablespoons of all-purpose flour in a separate bowl. When the liquid mixture is warm, add the cheese in thirds, whisking the fondue until the cheese melts between each addition.