The Melting Pot has earned its reputation as “the original fondue restaurant” since opening in Tampa in the 1970s. Their Wisconsin Trio cheese fondue represents the perfect harmony of three distinct cheeses elevated by wine and sherry.
This copycat recipe brings that sophisticated restaurant experience to your home kitchen in just minutes. No need to wait for special occasions when you can create this elegant appetizer anytime with simple ingredients and foolproof techniques.
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What makes The Melting Pot Wisconsin Cheese Fondue recipe so good?
The magic lies in the careful selection of three complementary cheeses. Butterkase provides creamy mildness, Fontina adds nutty richness, and blue cheese contributes sophisticated funk. The cornstarch coating prevents separation while wine and sherry add depth.
Gradual cheese incorporation ensures smooth melting without lumps. The alcohol in wine and sherry not only enhances flavor but helps maintain the ideal fondue consistency through emulsification.
Ingredients
For the Cheese Fondue:
- Butterkase cheese – Provides a creamy, mild base that appeals to all palates and melts smoothly
- Fontina cheese – Adds rich, nutty Alpine flavor and contributes to the luxurious mouthfeel
- Blue cheese – Delivers sophisticated complexity and a distinctive tangy finish
- White wine – Creates flavor depth and helps achieve proper fondue consistency through alcohol content
- Dry sherry – Adds subtle sweetness and enhances the wine’s flavor profile
- Shallots – Provide a gentle onion flavor that complements the cheese without overpowering
- Corn starch – Acts as an emulsifier to prevent cheese separation and ensures a smooth texture
- Ground black pepper – Adds warmth and balances the richness of the cheese blend
- Green onions – Optional garnish that adds color contrast and mild onion finish
How to make Melting Pot Wisconsin Trio Fondue
Don’t be fooled — this Melting Pot fondue isn’t just melted cheese. But the process of making it is relatively straightforward and quick:
- Combine the shredded Butterkase and Fontina cheese in a bowl with the cornstarch until well mixed.
- In a double boiler or fondue pot, heat the wine, sherry, and shallots for a minute or two.
- Add half the cheese mixture and whisk constantly until fully melted. Continue adding a handful of cheese at a time, then whisk to incorporate.
- Add the crumbled blue cheese and ground pepper.
- If desired, top the fondue with sliced green onions.
Equipment Notes
Fondue pots are the easiest way to easily make delicious, consistent fondue. A top choice is the Cuisinart CFO-3SS Electric Fondue Pot.
But a double boiler will work similarly for those who don’t have one or only make fondue occasionally. They’re made by placing a heatproof bowl over a pot of boiling water, providing a consistent but gentle heat that won’t burn or scorch your cheese.
Troubleshooting Fondue
Fondue is pretty straightforward but isn’t without its potential issues. One of the most common issues is the mixture turning lumpy due to overheating. However, it’s easy to rescue it with a few tablespoons of warm alcohol. The warmer temperature is critical, as cold alcohol will just cause more lumps.
If the separation continues, try adding a half teaspoon of cornstarch and stirring well to integrate. This can provide the binder your fondue needs. Still, this should be a last resort, as it can change the overall texture of the fondue.
What to Dip in Cheese Fondue
This delicious Melting Pot Wisconsin Trio is versatile enough to work well with a wide variety of items for dipping. In addition to the traditional bread cubes (crusty varieties cut into bite-sized pieces work best), try these options:
- Broccoli or cauliflower florets
- Baby carrots
- Green apples
- Pretzels
Use fondue forks or skewers for the dippers.
Storage & Reheating Instructions
- Refrigerator Storage: Not recommended, as fondue doesn’t maintain proper texture when cooled and reheated
- Reheating Method: If necessary, reheat very gently in a double boiler with additional warm wine, whisking constantly
- Freezing: Not recommended, as cheese-based fondues separate when frozen and thawed
Do you love fondue? Try these recipes!
Popular Cheesy Appetizers
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- Jarlsberg Cheese Spread
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- Mexican Cheese Dip
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- Texas Cheese Fries
Be sure to check out more of my easy appetizer recipes and the best restaurant copycat recipes here on CopyKat.com!
Melting Pot Wisconsin Trio Cheese Fondue
Ingredients
Three Cheese Fondue
- 8 ounces butterkase cheese shredded
- 8 ounces fontina cheese shredded
- 2 teaspoons cornstarch
- 1 cup dry white wine Chablis, Chardonnay, or Sauvignon Blanc
- 1/4 cup dry sherry
- 1 tablespoon chopped shallots
- 1 teaspoon freshly ground black pepper
- 4 tablespoons crumbled blue cheese
- 2 tablespoons chopped green onions
Items to Dip
- Granny Smith apple slices
- raw broccoli florets
- raw cauliflower pieces
- baby carrots
- hearty bread cut into bite-sized pieces
Instructions
- In a bowl, stir the butterkase and fontina cheeses and the cornstarch together so that the cheese is coated with the cornstarch; this is what will help the fondue thicken.
- In either a double boiler over simmering water or a fondue pot, heat the wine, sherry, and shallots together for a minute or two.
- Add approximately half the cheese mixture and whisk constantly until the cheese is melted.
- Add the remaining cheese by handfuls, whisking until everything is incorporated and the cheese is melted.
- Stir in the blue cheese and pepper.
- Just before serving, top the melted cheese with the green onions.
- Serve with green apple slices, broccoli, cauliflower, carrots, and bread for dipping into the fondue.
Made this for new years eve tonight! Used SB wine and havarti as a sub and it’s delicious! Thank you! Only think I wish I had done was saute the shallots longer so they aren’t crunchy but that’s my fault not the recipe’s…happy new year!
What kind of alcohol is best to use if the cheese becomes lumpy?
I would add in a touch of white wine.
This was an incredible recipe! It tasted exactly like the real thing (actually better). Thank you so much for allowing us to bring the Melting Pot experience into our home. You truly have a talent.
I am so glad you liked it!
This is quite good.
You may want to add additional warm alcohol to the fondue (cold alcohol will make the cheese will become more clumpy), as the clumpiness may come from overcooking. So you can reduce the temperature of the whole mixture, be sure to turn the heat down to low. Continue to stir and the clumpiness should start to subside. Add in 1/2 tsp. cornstarch and stir it in if the cheese is separating from the alcohol. The cornstarch is a last resort because it can change the texture of the fondue, but it will help bind the cheese and the alcohol together.
Would love if these were pin able on pinterest
Are there any good substitutes for the alcohol for us non drinkers?
Hi. Not sure what to do with the tablespoon of chopped shallots. Should they be sautéed
or just add.
You should saute them in initially.
I just add the shallots in raw. Has a great flavor. Made this several times and always a crown pleaser.
This was wonderful. I substituted havarti for butterkase (because I could not find butterkase) and used pinot grigio for the wine. It is a dead ringer for the real thing!
I love the Melting Pot. My favorite is the Swiss Cheese, but I will give this one a try as well.
I love the classic one too!
What is your favorite type of fonue?