Melting Pot Cheese Recipes Flashcards

Questions and Answers

What are the main ingredients in Cheddar Cheese Fondue?

5 oz. Cheddar Cheese Blend (correct)

4 oz. Beer Base (correct)

1 demispoon Shallots

4-5 Worcestershire Sauce (correct)

What cheese blend is used in Fiesta Cheese Fondue?

Cheddar Cheese Blend (80% Wisconsin Sharp Cheddar / 20% Emmenthaler Swiss)

List the components of Wisconsin Trio Fondue.

4 oz. White Wine / Dry Sherry Blend, 1 demispoon Shallots, 5 oz. Butterkase/ Fontina Blend, 3 oz. Gorgonzola Cheese, 7 turns Pepper, 1 demispoon Scallions

What is the main base ingredient for Spinach Artichoke Fondue?

Vegetable Bouillon Base Signup and view all the answers

The base for Classic Alpine Fondue is __________.

White Wine Base Signup and view all the answers

What unique oil is included in Mediterranean Fondue?

White Truffle Oil Signup and view all the answers

Match the cheese fondue with its unique feature:

Cheddar Cheese Fondue = Utilizes Beer Base Fiesta Cheese Fondue = Includes Salsa Wisconsin Trio Fondue = Features Gorgonzola Cheese Classic Alpine Fondue = Uses Alpine Cheese Blend Signup and view all the answers

The Mediterranean Fondue does not use any meat.

True Signup and view all the answers

What should you ensure guests understand regarding the dining experience?

One hot plate rule, uncooked meat style, each course details, and difference between 4 course and A la carte. Signup and view all the answers

Study Notes

Cheese Fondue Recipes

Cheddar Cheese Fondue
- Base: 4 oz. beer, 1 demispoon garlic.
- Ingredients: 5 oz. cheddar cheese blend (80% Wisconsin sharp cheddar, 20% Emmenthaler Swiss), 3-4 shakes mustard powder, 5 turns pepper, 4-5 dashes Worcestershire sauce.
Fiesta Cheese Fondue
- Base: 3 oz. beer, 2 oz. salsa.
- Ingredients: 5 oz. cheddar cheese blend (80% Wisconsin sharp cheddar, 20% Emmenthaler Swiss), jalapeño for heat preference (1 scoop for mild, 2 for medium, 3 for spicy), 10 turns pepper.
Wisconsin Trio Fondue
- Base: 4 oz. white wine/dry sherry blend (75% white wine, 25% dry sherry), 1 demispoon shallots.
- Ingredients: 5 oz. butterkase/fontina blend (50% each), 3 oz. Gorgonzola cheese, 7 turns pepper, 1 demispoon scallions.
Spinach Artichoke Fondue
- Base: 4 oz. vegetable bouillon, 1 demispoon garlic.
- Ingredients: 2 oz. spinach, 2 oz. artichoke, 5 oz. butterkase/fontina blend (50% each), 4-5 shakes Tabasco, 2 oz. Parmesan cheese.
Classic Alpine Fondue
- Base: 4 oz. white wine, 1 demispoon garlic, 1/2 squeezed lemon.
- Ingredients: 6 oz. alpine blend (50% Gruyere, 25% Fontina, 25% Raclette), 5 turns pepper, note of nutmeg (sparingly).
Mediterranean Fondue
- Base: 4 oz. white wine, 1 demispoon roasted garlic, 1 demispoon shallots.
- Ingredients: 3 oz. dates, 6 oz. alpine blend (50% Gruyere, 25% Fontina, 25% Raclette), 3-4 oz. white truffle oil.

Fondue Dining Experience for New Guests

Ask if it is anyone's first time dining and offer an explanation of the fondue process.
Ensure understanding of the single hot plate rule.
Explain the fondue style, particularly for uncooked meats.
Review each course of the dining experience.
Clarify the difference between a 4-course experience and a la carte options.

Description

Test your knowledge of delicious cheese fondue recipes with these flashcards. Explore key ingredients and preparation methods for a variety of cheese blends, from classic Cheddar to spicy fiesta options. Perfect for cooking enthusiasts looking to expand their fondue skills!