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This Cheddar Cheese Fondue is so versatile—it’s perfect for dipping vegetables, meat, bread, or crackers. It is smooth and creamy, with a deliciously rich sharp flavor. Plus, it’s alcohol-free so the entire family can enjoy!
My family is obsessed with this cheddar cheese fondue! For starters, it’s straight-up delicious (who doesn’t love cheese!?)! There are fairly few ingredients to this recipe, and an added bonus – it only takes about 20 minutes or less to put together! Bada bing bada boom!
For this fondue recipe, I like to use the Oster 3-qt Electric Fondue pot because you can control the temperature. This particular fondue pot is affordable, not too big, and is easy to stash away and pull out whenever you are in the mood for a special treat.
This fondue recipe is perfect for a romantic night in. You’ll also love this Easy Chocolate Fondue for dessert or this savory Melting Pot’s Spinach Artichoke Cheese Fondue. For a special date night, try some of our 10 Fun and Romantic Dinner Date Night at Home Ideas!
Alcohol-Free Cheese Fondue
Most fondue recipes call for white wine or lager beer, which is kind of a bummer if you are making cheese fondue for kids or someone who does not consume alcohol. It is true that some of the alcohol evaporates from the cheese, but not all of it. And often the taste of the alcohol remains in the cheese.
This version, on the other hand, is 100% alcohol-free! It was hard to find another recipe that I liked without alcohol, so I decided to make my own. It tastes delicious, and it’s fun to see the crazy combinations kids come up with to dip in the cheese.
How to Cook Meat in a Fondue Pot
Sometimes we dip meat into the cheese fondue. The meat will need to be cooked before you dip it in. Often we end up just grilling the meat in a pan or on the grill, but you can also cook it in the fondue pot beforehand.
To do so, you will need to use oil. Make sure you read the directions for your specific pot to get the manufacturer’s recommendation. The Oster Electric Fondue Pot we use allows you to heat the oil to the exact right temperature without scorching. Once the oil is ready at 375 degrees, you are ready to start cooking.
If your pot does not have a temperature setting, one easy trick to use to see if the oil is hot enough for the meat, is to drop a bread cube in. If it turns golden brown in 30 seconds, you are good to plop in the meat!
Tips for Making Smooth Fondue:
Preventing cheddar fondue from separating can be a bit tricky, but here are some tips to help you achieve a smooth and creamy consistency:
Use Quality Cheese: Start with good-quality cheddar cheese. Aged cheddar works best because it has a smoother texture due to lower moisture content. Avoid pre-packaged shredded cheese, as it often contains additives that can affect the fondue’s texture.
Grate the Cheese: Grate the cheese finely or cube it into small pieces. Smaller pieces melt more easily and evenly.
Coat in Cornstarch or Flour: Toss the grated cheese with a tablespoon or two of cornstarch or all-purpose flour before adding it to the pot. This will help stabilize the cheese sauce and prevent separation.
Use an Acidic Liquid: Use an acidic liquid like dry white wine or beer to help emulsify the cheese. The acid helps keep the cheese proteins from clumping together.
Melt on Low Heat: Use low to medium-low heat when melting the cheese. High heat can cause the cheese to break and become grainy. Be patient; it may take a bit longer to melt at lower temperatures.
Stir Constantly: Stir the cheese mixture continuously in a figure-eight pattern. Stirring prevents the cheese from sticking to the bottom of the pot and ensures even melting.
Add Cheese Gradually: Add the cheese in small batches rather than all at once. Allow each batch to melt fully before adding more. This gradual addition helps maintain a smoother consistency.
Don’t Overheat: Avoid overheating the fondue. Once the cheese is fully melted, reduce the heat to very low or use a fondue pot with a low, consistent heat source. Too much heat can cause the cheese to separate.
Use Emulsifiers: If you’re having consistent trouble with separation, you can try adding a small amount of sodium citrate or a similar emulsifier. These can help stabilize the cheese sauce.
Serve Promptly: Cheddar fondue is best enjoyed right after it’s prepared. As it cools, it can become thicker and more prone to separation. Keep the fondue warm with a low heat source, like a fondue pot or a slow cooker, while serving.
Remember that achieving the perfect cheddar fondue may take some practice, so don’t be discouraged if it doesn’t turn out perfectly the first time. With these tips and a little patience, you’ll be able to enjoy a creamy and delicious cheddar fondue.
Cooking Times for Meat in a Fondue Pot
Here is a basic time-table of how long everything needs to cook for. Of course, the time estimates vary greatly depending on how thick your meat is. I generally chop my meat into 1/2″ to 3/4″ cubes. Before eating, make sure the meat is cooked through and your time estimations are right.
- Shrimp (uncooked) – appx. 1 minute (or until pink and opaque)
- Chicken — 2 min
- Beef/Steak — 45 seconds – 1 min
- Sausage — 1 min
Once the meat is cooked through, use a skewer or a fork to dip into the yummy cheese.
Do I Need a Fondue Pot to Make This Recipe?
I highly recommend it. This recipe was specifically created to be used in conjunction with a fondue pot. The pot will keep your cheese mixture at high heat, allowing it to melt it evenly, and once it is melted, keep it at the perfect warm temperature without scalding the bottom. Electric fondue pots are also fairly inexpensive. The one we use costs about $30.
Some people have had luck creating fondue recipes using a slow cooker on medium heat or medium-low heat setting. I’ve heard that using double boiler pot over the stove works as well. While I personally love using a fondue pot to make this cheese fondue, use what works best for you.
Cheese Variations
There’s room for creativity when it comes to cheddar cheese fondue. While this recipe uses cheddar, you can experiment with other cheeses to achieve different flavor profiles. Gruyère cheese is a fantastic option; it’s smooth, melts beautifully, and has a slightly nutty taste that pairs wonderfully with the creamy fondue base. Emmental, which is similar to Gruyère, is another great substitute.
For a more intense cheese experience, try incorporating Swiss cheese, known for its sharp and earthy flavor, or add some Monterey Jack for a milder, creamy twist. If you’re feeling adventurous, blue cheese can introduce a bold and tangy kick. Mixing multiple cheeses can also lead to exciting flavor combinations.
Remember, the key to a delicious fondue is achieving the right balance of flavors and textures. So, don’t hesitate to experiment with different cheese blends to find the perfect combination that suits your tastes.
Customizations for Cheddar Fondue:
- Bacon Cheddar Fondue: Add crispy bacon bits for a smoky and savory twist. The saltiness of bacon pairs nicely with cheddar cheese.
- Spicy Cheddar Fondue: Spice it up with a pinch of cayenne pepper, diced jalapeños, or hot sauce. The heat will balance the richness of the cheese. It’s especially good for dipping tortilla chips!
- Beer Cheddar Fondue: Replace broth with beer for a unique flavor profile. The bitterness of beer can complement cheddar’s sharpness.
- Herb-Infused Fondue: Incorporate fresh or dried herbs like rosemary, thyme, or chives to add a fragrant and earthy aroma to the fondue.
- Garlic and Onion Cheddar Fondue: Sauté minced garlic and onions in butter before adding them to the fondue. This infusion adds depth and complexity to the flavor.
- Smoked Cheddar Fondue: Opt for smoked cheddar cheese for a bold, smoky taste. It pairs wonderfully with grilled or roasted vegetables.
- Cheddar and Gouda Fondue: Mix cheddar with gouda for a creamier texture and a delightful blend of flavors. Gouda’s mildness complements cheddar’s sharpness.
- Tex-Mex Cheddar Fondue: Incorporate ingredients like diced tomatoes, green chilies, and taco seasoning for a Tex-Mex flair. Serve with tortilla chips and jalapeño slices.
- Buffalo Cheddar Fondue: Add buffalo sauce for a tangy and slightly spicy kick. Dip chicken tenders or celery sticks for a Buffalo wing-inspired experience.
- Cheddar and Pesto Fondue: Swirl in a spoonful of pesto for a fresh, herbaceous flavor that pairs well with crusty bread.
- Cheddar and Truffle Oil Fondue: Elevate your fondue with a drizzle of truffle oil. It adds a luxurious, earthy aroma that complements cheddar’s sharpness.
What to Dip into Cheese Fondue
Ready for some suggestions as to what you can dip into your cheddar cheese fondue? I have so many! Here are some of my favorites. Side note: If you are dipping veggies, I would suggest blanching them so they are JUST crisp-tender.
- French bread
- Baguette bread
- Tortilla chips
- Apples
- Broccoli
- Cauliflower
- Carrots
- Green or Red Pepper
- Potatoes
- Brussels Sprouts
- Sausage
- Steak
- Chicken
- Shrimp
How to Store Leftover Cheese Fondue
Cheese fondue is always best served fresh, but if you happen to have leftovers and want to save it for later, it is totally doable! First, let the remaining cheese cool to room temperature. Then, transfer it to an airtight container with a secure lid and refrigerate. Your cheese fondue will keep well for 2-3 days. When you’re ready to enjoy it again, gently reheat the fondue on the stove over low heat, stirring frequently to ensure even melting. If it thickens upon cooling, you can thin it with a bit of wine, beer, or milk. Adjust the seasoning as necessary, and your fondue will be ready for another delicious round of dipping. Enjoy!
Cheese fondue can be tricky and can take some practice. Be sure you are using high-quality cheese. You should also toss the shredded cheese in a little cornstarch or flour to help prevent separation. Heat low and slow and stir constantly.
You can serve cheese fondue with your favorite cooked protein, bread pieces, vegetables, and even sliced apples!
First, remove the fondue from the heat source. Then, add a small amount of liquid (broth, wine, beer, or even water) to the clumped mixture. Return it to low heat and stir gently but continuously until the clumps dissolve and the mixture becomes smooth again. Be patient and avoid high heat, as this can cause the cheese to become grainy. If needed, you can also add a bit of cornstarch or flour mixed with liquid to help thicken and smooth out the fondue.
How to Make Cheddar Cheese Fondue
Cheddar Cheese Fondue
Ingredients
- 1 1/2 cups beef broth (beer or wine can also be used)
- 1/2 cup milk
- 2 teaspoons lemon juice (this will help the cheese to not separate, you won't taste it)
- 1 tablespoon Worcestershire sauce
- 1-2 cloves garlic crushed
- 2 teaspoon ground dry mustard (mustard powder)
- 3 tablespoon cornstarch
- 6 cups sharp cheddar cheese shredded or cubed
- 4 wedges laughing cow cheese original, creamy Swiss
Instructions
- In a fondue pot or saucepan over LOW heat, combine beef broth, milk, lemon juice, Worcestershire sauce, garlic, dry mustard, and cornstarch. Don't let it boil or even come to a simmer.
- When it is just warm enough to melt cheese gradually stir in the cheese and laughing cow cheese with a figure-8 motion.
- Add beef broth to thin if needed.
I made this for a Valentine’s Day lunch for my kids. It turned out great…melty, gooey, rich cheesy goodness! It makes an absolute massive amount though so I’d probably make half the recipe next time.
So glad you liked it!
I never got the cheeses fully incorporated, but the flavor was *chef’s kiss*. I appreciated that it was alcohol free, and I used 1/3 of the mustard as my family is not big on mustard. I swapped soy sauce and vegetable stock for a vegetarian diet. I will keep playing with the corn starch and cheese because I am positive it was user error that caused the laughing cow to not melt correctly. I really love how the recipe allows for play on the cheeses you have in your fridge. Last time I used sharp white cheddar, a small amount of gouda I needed to use up, and 2 slices of smoked gouda I had lying around. That tiny bit of smoked gouda really made a difference. Today I don’t have any smoked cheese, so will try a dash of liquid smoke instead!
The liquid smoke substitute is a great idea!
We did a Valentines fondu theme thing with the kids. Used this recipe. So good! I mixed the cornstarch into the shredded cheese, then gradually added that. Will def use this recipe again
Can you use flour instead of cornstarch? Or is there another alternative to cornstarch? I am allergic to corn.
I think that would work!
Is there any way I could do half cheddar and half gruyere, ya think?
Yes! In fact, that sounds amazing!
Who doesn’t love cheese? Add bread to dip in and it’s a guaranteed party winner!
Agreed!
We are a cheese obsessed house so this is so perfect for us! Fun to do for a celebration at home too.
This is the perfect party food! 🙂
Cheesy options are my favorite. I love such amazing ideas for a party at home with amazing veggies and crackers too.
I loved fondue and this recipe turned out perfectly! Super creamy, rich and delicious!
I love cheese fondue. It gives me happy memories of being in Switzerland.
Love cheese fondue. Such a great recipe!
This cheddar fondue recipe is amazing!
Hot, melty cheese has party written all over it!
I love this cheese fondue!! So delicious and easy! The dipper options are endless!
OMg I love fondue…and this was delicious!
This sounds really good– I’d like to make it.
In the ingredient list it calls for cornstarch but in the directions it says flour instead. Would just like to know if you use a same amount of flour as cornstarch?
I wondering the same thing, I’m going to use cornstarch not flour. The fondue I’ve made in the past I mixed the cornstarch
With the cheese before it went into the the pot.
Oh thank you for catching that! I will change that right now. It is supposed to say cornstarch.
I love this blog! I found it from my sister…. so many yummy recipes!!! Thanks for sharing!
Fabulous! We did fondue for Christmas Eve after church. It was perfect. We did a Swiss cheese and beef teriyaki. We were too full for the chocolate fondue, so we had that on Christmas.
Excellent blog, great recipes!