Emily BallEmily Ball is Operations Director for the Washington DC area Melting Pot Restaurants. Emily has worked for the Melting Pot for over 10 years in various capacities from server to manager, general manager and operations manager. Emily lives in Maryland with her husband Tom and puppy. To contact Emily, simply log onto www.meltingpot.com and click on the Maryland link. The Melting Pot is the nation's premier family of fondue restaurants. At The Melting Pot we serve four courses of fondue which encompasses a wide variety of cheese, entree, and chocolate fondues. The Melting Pot menu is a fusion of the fondue traditions of old world Europe, and new world ingredients and cooking techniques. The Melting Pot has over 100 locations nationwide each locally owned and operated.
Hi, I am Emily from the Melting Pot and today we are making cheese fondue. Now, we are going to go ahead and walk through step-by-step how to make our signature traditional Swiss Cheese Fondue. So, first you are going to want to get whatever fondue pot you typically use. You can buy them at any of your major home-ware stores, they all typically sell one. The style that we use actually functions as a double boiler and its a pot that holds a liner and then theres hot water underneath that helps the pot to get very hot so itll help to melt your cheese very easily - but you can certainly use whatever kind you like. Once this gets completely hot, as hot as it is going to be to melt your cheese, you are going to want to assemble your cheese. What we use is a blend of 50% Emmenthaler and 50% Gruyere shredded Swiss cheeses. You are going to want to lightly flour them so that it will help the cheese to melt and not clump once you add it to the hot white wine. About 3-4 cups of cheese lightly dusted with flour should be fine for four people. So, once youve got your cheese ready, you are going to take about 46 ounces of white wine, add that to your fondue pot, and then next, you are going to grab about half a teaspoon of fresh chopped garlic. Again, this is to taste, so if you are a big garlic fan, you can feel free to add more. Put that into the wine, then you are going to grab a half of a fresh lemon, squeeze about half the juice into your wine, and you are going to let that heat for just a second, so the wine can take on all the flavors from the garlic and the lemon. Once thats heated for just a second, you can go ahead and start adding your cheese and you are going to want to add very slowly, otherwise it will clump up on you very easily. Once you melt a small amount of the cheese, it is going to be a lot easier to keep it getting the right consistency. You are going to just stick your fork in the pot, kind of stir it around until the cheese melts all the way. Then keep adding - and what you are looking for is for the cheese to be the consistency of warm honey. So, youll just keep adding the cheese till you reach that point, and while that kind of melts down, now we can talk about your last three ingredients that you are going to use. You are going to use some fresh cracked pepper, nutmeg and Kirschwasser cherry flavored brandy. You are going to add a half an ounce to it. We actually use these little pour measurers so that you dont get too much; you are going to want to be careful not to use too much of it, or the cheese will taste very much like alcohol. Add a little bit more cheese now, just fold that together. This is about the consistency that you are looking for; you are going to want to be able to lift the fork out of the cheese and have the cheese kind of drip down back into the pot. So, now that that is a proper consistency, you are going to add your half ounce of the cherry flavored brandy - kind of pour it along the side there, so that thatll kind of help to burn off the excess alcohol, while you add just a touch of nutmeg and five turns of black pepper. Let that just sit and burn off for just a second, and then you can fold all three ingredients into the cheese. Okay, now that all of your ingredients are compiled, your cheese is ready, so you can just grab your favorite dipper, dip into the cheese. You will want to let it cool, the cheese is going to be extremely hot - and its delicious! Now that we are finished with the traditional Swiss Cheese Fondue, we are going to go ahead and go over how to make our Fiesta Cheese Fondue.