Andy Montoya
While chocolate is the most common fondue, you can use a chocolate fountain with anything that has the same consistency as chocolate. To create a cheese fountain, it is best to use nacho cheese due to its liquid consistency, although processed cheese such as Velveeta can also be used. The cheese should be heated in a pot on the stove and mixed with water, milk, or evaporated milk to achieve the desired consistency. The cheese should then be transferred to the preheated chocolate fountain, which will keep the cheese warm, but not hot. It is important to note that the cheese dip should not be thicker than chocolate syrup, as it may clog the machine.
| Characteristics | Values |
|---|---|
| Type of cheese | Nacho cheese, processed cheese (e.g. Velveeta), canned queso blanco, or canned nacho cheese |
| Consistency | Similar to chocolate syrup or heavy cream |
| Amount | 107 ounces or 6-7 pounds |
| Preparation | Heat on stovetop, thin with water or evaporated milk |
| Dippers | Vegetables (carrots, celery, broccoli), bread, crackers, pretzel rods, apples, chips, tacos, appetizers |
| Additional tips | Avoid bechamel or roux-based cheese fondue, salsa should be processed before adding to prevent clogging |
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What You'll Learn
Use nacho cheese for the best flow
To ensure the best flow of nacho cheese in your chocolate fountain, it's important to use canned nacho cheese products, which have a thinner consistency than homemade cheese sauces. These can be found at restaurant supply stores, big-box stores, or online. The consistency of the cheese should be similar to chocolate syrup or heavy cream. To achieve this, you can thin the cheese with water, evaporated milk, chicken broth, or even white wine.
Before adding the cheese, level the feet of the chocolate fountain and preheat the machine. Heat the cheese dip on the stovetop and add it to the fountain hot. Start by adding half the amount of cheese you think you need, then turn on the machine and add more cheese as needed. This will help you get familiar with the flow and performance of the machine.
It's important to note that chocolate fountains designed for home use have weaker motors than commercial-grade fountains. Therefore, the cheese dip should not be thicker than chocolate syrup, or the machine may struggle. To maintain a smooth flow, keep the cheese warm by heating it on the stovetop before adding it to the fountain. Additionally, avoid adding any fresh or canned vegetables directly into the fountain, as they can clog the machine and break the motor. Instead, serve these toppings on the side.
By following these steps and using canned nacho cheese, you can transform your chocolate fountain into a flowing river of warm, velvety cheese that will impress your guests and make your next party an unforgettable cheesy extravaganza!
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Prepare the cheese by heating it on a stovetop
To prepare cheese for a chocolate fountain, you'll want to achieve a consistency similar to chocolate syrup or heavy cream. While it is possible to melt cheese in a microwave, using a stovetop is a more reliable method that gives you more control over the process. Here is a step-by-step guide to preparing cheese on a stovetop for a chocolate fountain:
Prepare the ingredients and utensils:
- Start with a block of cheese and grate it yourself, as pre-shredded cheese contains ingredients like potato starch and natamycin that can affect its melting properties.
- If you are using a harder cheese like cheddar, it is recommended to shred or grate it first. Softer cheeses like American cheese can be sliced.
- You will also need a saucepan, a heat source, and a stirring utensil.
Melt the cheese:
- Place the grated or sliced cheese in the saucepan.
- Turn the heat source to a low setting. Introducing the cheese to heat gradually will help avoid overcooking or burning.
- If you are making a larger batch, you can use a double-boiler to melt the cheese with indirect heat (steam) rather than direct heat.
- Stir continuously. Adding a small amount of liquid such as water, milk, cream, wine, or beer can help create an emulsion and improve the texture of the melted cheese.
Prepare the cheese sauce:
- Once the cheese is melted, you can adjust the consistency by thinning it with water or evaporated milk.
- You can also add other flavourings like onion, peppers, salt, garlic, cumin, or chili powder.
Finalize the cheese for the fountain:
- Allow the cheese to cool slightly, then transfer it to the chocolate fountain.
- Preheat the chocolate fountain to ensure the cheese remains warm.
- Start with half the amount of cheese you think you need, then add more as needed while the fountain is running.
Remember to clean the chocolate fountain promptly after use, as cheese can be more challenging to clean than chocolate. Enjoy your cheesy creation!
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Thin the cheese with water or milk
To create a cheese fountain, you'll need to ensure the cheese has the right consistency. The best cheese for a fountain has a consistency similar to chocolate syrup or heavy cream. If your cheese is too thick, you can thin it out with water or milk.
For canned nacho cheese, you will need to thin it with water or evaporated milk as you heat and prepare it for the fountain. This will increase the volume, so you may need a large stock pot. You will need about 6-7 pounds of cheese dip, and the amount of water or milk required will depend on the consistency of your cheese. It should be somewhere between chocolate syrup and heavy cream. You can also use processed cheese, such as Velveeta, and mix it with water or milk to get the desired consistency.
If you are using a #10 can of cheese, you will need to thin the cheese with about 2 cups of water or evaporated milk. You can also use vegetable oil to thin the cheese, but water and milk are more common options.
If your cheese is already in the fountain and it is too thick, you can add water to the tube at the top of the fountain to thin it out.
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Preheat the chocolate fountain
Preheating your chocolate fountain is a crucial step in ensuring your chocolate—or cheese—flows smoothly and evenly. Each chocolate fountain is slightly different, so be sure to consult your instruction manual for specific directions. However, here is a general guide to preheating your chocolate fountain:
First, place your fountain on a flat and stable surface, ensuring it is completely level. Adjust the feet of the fountain if necessary. Plug the fountain into a power source and turn it on, allowing it to warm up for around 3-5 minutes. While the fountain is warming up, you can prepare your chocolate or cheese by melting it. Most chocolate fountains recommend melting the chocolate in a microwave or on a stovetop before adding it to the fountain. However, be sure not to use a double boiler, as this can cause the chocolate to harden and stop flowing.
If you are using a Wilton Chocolate Pro Fountain, you can preheat the machine by turning the dial to the designated preheat setting. Once preheated, pour your melted chocolate into the fountain and turn the dial to "Flow". If you are using a different brand of fountain, the process may vary slightly, so always refer to the instructions provided with your machine.
It is important to note that the chocolate or cheese must be of a similar consistency to chocolate syrup or heavy cream to flow properly in the fountain. Adding oil to your chocolate can help achieve the correct viscosity, but this may not be necessary for all types of chocolate. Always check the specific recommendations for your fountain before adding any additional ingredients.
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Dippers: bread, crackers, carrots, celery, broccoli
To use cheese in a chocolate fountain, it's best to use a liquid cheese with the consistency of chocolate syrup or heavy cream. Canned nacho cheese or processed cheese like Velveeta are good options. You can also make your own cheese sauce by heating cheese in a pot on the stove and mixing it with water or milk to achieve the desired consistency.
Now, onto the dippers! Bread, crackers, carrots, celery, and broccoli are all excellent choices for dipping into a cheese fountain. Here are some tips and ideas for each:
Bread:
Go for a crusty bread, such as a baguette, and slice it into thick pieces for dipping. You can also try toasting the bread slightly to give it a crunchier texture. If you're feeling adventurous, spread a layer of garlic butter on the bread before toasting for an extra kick of flavour.
Crackers:
Choose a sturdy cracker that can withstand the weight of the cheese. Butter crackers or Ritz crackers are a good option. You can serve them as-is or get creative by crushing them slightly and using them as a topping for a broccoli-cheese casserole. For an extra indulgent treat, try spreading a layer of softened cheese on the crackers before dipping.
Carrots:
Carrots provide a nice crunchy texture and a sweet flavour that pairs well with cheese. Cut carrots into sticks or slices that are easy to dip. You can serve them raw or lightly steam or boil them beforehand for a softer texture.
Celery:
Like carrots, celery offers a refreshing crunch and a mild flavour that complements cheese. Cut celery stalks into manageable sizes for dipping. You can use the celery sticks as-is or fill them with cream cheese or another soft cheese spread for an extra cheesy experience.
Broccoli:
Broccoli and cheese are a classic combination, and for a good reason! Blanch or steam broccoli florets to retain their vibrant green colour and slightly soften them, making them perfect for dipping. You can also incorporate broccoli into a casserole dish, combining it with cheese, crackers, milk, cream, and seasonings for a hearty and indulgent dip or side.
Remember to adjust the consistency of your cheese sauce as needed to ensure it flows smoothly in your chocolate fountain. Enjoy experimenting with these delicious dippers and creating a memorable cheese fondue experience!
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Frequently asked questions
Canned nacho cheese works best, but you can also use processed cheese like Velveeta.
You will need about 6-7 pounds of cheese dip for a cheese chocolate fountain.
Heat the cheese on the stovetop and mix it with water, milk, or evaporated milk to get the desired consistency.
Good options include vegetables like carrots, celery, and broccoli, as well as bread, crackers, pretzel rods, and apples.
