The Melting Pot's Classic Alpine Cheese Fondue. Stir to combine and set aside. 2. Place a metal bowl over a saucepan filled with 2 inches of water. You may also want to use a conventional double boiler. 3. Bring the water to a boil over high heat. 4. Reduce the heat to medium and add the wine, then place a fork inside the metal bowl.
In a saucepan or fondue pot, on medium to medium-high heat, combine beer or beef broth and minced garlic. When broth begins to boil, turn heat down to low, and add a small amount of cheddar cheese at a time, melting each handful prior to adding more.
This cheese fondue recipe is so versatile – you can use all kind of different cheeses and it will still be delicious! Melt the butter over low heat and then add the cornstarch, stirring until well combined – you can use a fondue pot or a saucepan on the stove – either method works great!
Reduce the temperature to medium-low and serve. It's best to shred the cheeses about 30 minutes ahead of time and let them slightly dry up, making it easier to evenly coat them with the cornstarch and spices. If the fondue seems stringy, stir in a teaspoon of fresh lemon juice.