Go Back

The Melting Pot Garlic Herb Cheddar Fondue


  • 2 3/4 cups (11 ounces) shredded Cheddar Cheese
  • 3 tablespoons all purpose flour
  • 1 cup beer
  • 4 teaspoons chopped garlic
  • 6 tablespoons Green Goddess Sauce (recipe link below)
  • 1 teaspoon The Melting Pot Garlic and Wine Seasoning optional
  • 1 teaspoon freshly ground pepper


  • Toss the cheese with the flour in a bowl.
  • Place a metal bowl over a saucepan filled with 2 inches of water¬†(or use a double boiler).
  • Bring the water to a boil over high heat.
  • Reduce the heat to medium and pour the beer in the bowl.
  • Stir in the garlic using a fork.
  • Cook for 30 seconds, stirring constantly.
  • Add half the cheese and cook until the cheese is melted, stirring constantly.
  • Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted.
  • Fold in the Green Goddess Sauce, Garlic and Wine Seasoning, and pepper.
  • Pour into a warm fondue pot and keep warm over low heat.
  • NOTE: The cheese is shredded and tossed with flour to aid in thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.
  • *Serve with green apple slices, crisp broccoli, carrots, and cauliflower, pretzels,¬†and crusty chunks of bread such as pumpernickel.


Recipe from The Melting Pot 'Dip into Something Different' Cookbook