The Rhinelander Restaurant’s Legendary Cheese Fondue: A Taste of Timeless Tradition

There are certain dishes that transcend mere sustenance, becoming cherished memories and comforting rituals. For me, the Rhinelander Restaurant’s Cheese Fondue is one such culinary touchstone. I recall my first encounter with its velvety embrace on a crisp autumn evening in Portland, Oregon. The air inside the cozy restaurant, already thick with anticipation and the murmur of happy diners, seemed to hold its breath as the bubbling pot of molten gold arrived at our table. The aroma, a seductive blend of rich cheese, a whisper of wine, and the subtle warmth of nutmeg, was intoxicating. Dipping the perfectly toasted rye and French bread cubes into that luscious mixture felt like unlocking a secret, a shared experience that bound us all together in a circle of pure, unadulterated delight. It’s a dish that doesn’t just feed your stomach; it warms your soul.

Rhinelander Restaurant Cheese Fondue: A Culinary Snapshot

• Prep Time: 20 minutes (includes grating cheese and cutting bread)
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6-8 (as an appetizer)
• Yield: 1 batch (approximately 6-7 cups of fondue)
• Dietary Type: Dairy-Heavy, Vegetarian

The Alchemy of Ingredients: Crafting the Rhineinander Fondue

The magic of this fondue lies in its simplicity, allowing the quality of each component to shine. The key is to use good quality cheeses and a complementary wine.

For the Fondue:

• 5 cups processed Swiss American cheese, grated
• 2 cups water
• 1 cup Sauterne or 1 cup Chablis (a dry white wine is essential for flavor and texture)
• 1 teaspoon garlic powder
• 1 tablespoon butter
• 1/4 teaspoon MSG (optional, but it does enhance the umami notes)
• 1 dash white pepper
• 1 dash nutmeg

For Dipping:

• 1/2 loaf rye bread, cut into 2-inch cubes
• 1/2 loaf French bread, cut into 2-inch cubes

Essential Tools for Fondue Success

While a fondue pot is ideal for serving, the preparation itself is straightforward and doesn’t require specialized equipment beyond what most kitchens possess.

• Large Bowl: For grating and holding the cheese.
• Double Boiler or Large Pot and Heatproof Bowl: Essential for gentle, even melting of the cheese.
• Whisk or Wooden Spoon: For thorough stirring.
• Baking Sheet: For toasting the bread.
• Fondue Pot and Stand (optional but recommended for serving): To keep the fondue warm at the table.

The Art of the Melt: Step-by-Step Fondue Creation

Crafting this iconic fondue is a delightful process that, when followed with care, yields a luxuriously smooth and flavorful result. The key is patience and controlled heat.

1. Prepare Your Foundation: Begin by grating your processed Swiss American cheese. It’s crucial to have all your ingredients measured and ready before you start the melting process, as things move quickly once the heat is applied.
2. The Water Bath: Fill the bottom pot of your double boiler with about 1-2 inches of water. Place it on the stovetop and bring the water to a boil. This creates a gentle, indirect heat that is perfect for melting delicate ingredients like cheese without scorching.
3. Building the Flavor Base: In the top pan of your double boiler, combine the 2 cups of water, the Sauterne or Chablis, the butter, garlic powder, MSG (if using), white pepper, and nutmeg. Bring this mixture to a boil over medium-high heat. This step infuses the liquid with the aromatic seasonings before the cheese is introduced.
4. The Meltdown: Once the liquid mixture is boiling, reduce the heat to a simmer. Now, gradually add the grated cheese to the top pan, a handful at a time.
5. Stirring to Perfection: Using a wooden spoon or a whisk, stir thoroughly and continuously as the cheese melts. The goal is to achieve a smooth, heavy sauce. Continue stirring until all the cheese has been incorporated and the fondue has a luxuriously thick consistency.
   • Troubleshooting Thickness: If your fondue seems too thick during this stage, you can add additional wine, a tablespoon at a time, until it reaches your desired consistency. Conversely, if it appears too thin, add additional grated cheese, a little at a time, while stirring, until it thickens.
6. Toast the Dipping Delights: While the fondue is melting, prepare your bread. Cut the rye bread and French bread into uniform 2-inch squares. Arrange these bread cubes on a baking sheet and brown them lightly in the oven. This browning adds a delightful crunch and prevents the bread from becoming too soggy in the fondue. A moderate oven temperature of around 350°F (175°C) for about 5-8 minutes, or until lightly golden, is usually sufficient. Keep a close eye on them to prevent burning.
7. Serve and Savor: Once the fondue is smooth and perfectly emulsified, and the bread is toasted, serve immediately. Transfer the fondue to a warm fondue pot placed over a low heat source at the table. Arrange the toasted bread cubes around the pot for dipping. Encourage guests to serve and enjoy!

Chef’s Secrets: Elevating Your Fondue Experience

To truly capture the spirit of the Rhineinander, consider these insider tips:

• Cheese Quality Matters: While the recipe specifies processed Swiss American cheese, opt for a good quality brand. Pre-shredded cheese often contains anti-caking agents that can affect the melt. Grating your own from a block will yield a smoother, more luxurious fondue.
• The Role of Wine: The wine isn’t just for flavor; the acidity in wine helps to keep the cheese from becoming stringy and provides a bright counterpoint to the richness. Don’t skip this step, and choose a wine you enjoy drinking!
• Gentle Heat is Key: The double boiler method is non-negotiable for a silky-smooth fondue. Direct heat will cause the cheese to seize, become oily, or burn. Patience during the melting process pays off handsomely.
• Bread Perfection: The browning of the bread is crucial. It creates a textural contrast and ensures the bread holds its shape when dipped. Don’t underestimate this simple step.
• Serving Temperature: Fondue is best served hot and continuously warmed. A fondue pot with a gentle burner is ideal for keeping it at the perfect dipping consistency throughout your meal.

Sharing and Storing the Fondue Bounty

Fondue is inherently a communal dish, meant to be enjoyed fresh. However, if you happen to have any delightful remnants (which is unlikely!), here’s how to handle them:

• Serving: Serve the fondue hot from a fondue pot. Provide long fondue forks or small skewers for guests to spear their bread cubes and dip them into the molten cheese.
• Storage: Cooled fondue can be stored in an airtight container in the refrigerator for 1-2 days.
• Reheating: To reheat, gently warm the fondue over low heat in a double boiler or in a saucepan, stirring constantly. You may need to add a splash of wine or water to loosen it up if it has thickened considerably. Avoid microwaving, as it can lead to an uneven and rubbery texture.

Understanding the Nutritional Landscape

While this fondue is a decadent treat, here’s an approximate nutritional breakdown per serving (assuming 8 servings):

Nutrient	Amount per Serving	% Daily Value
Calories	~450 kcal	23%
Total Fat	~25g	32%
Saturated Fat	~15g	75%
Cholesterol	~75mg	25%
Sodium	~900mg	39%
Total Carbohydrate	~30g	11%
Dietary Fiber	~2g	7%
Sugars	~4g	4%
Protein	~25g	50%

Note: These values are estimates and can vary based on specific ingredient brands and exact portion sizes.

Variations on a Theme: Beyond the Classic

While the Rhineinander’s recipe is a masterpiece in its own right, you can explore delightful variations:

• Cheese Blends: Experiment with adding other good melting cheeses like Gruyère, Emmental, or even a touch of sharp cheddar for added complexity. Ensure a good balance of melting cheeses and those with stronger flavor profiles.
• Herbal Infusion: A finely chopped fresh herb like chives or parsley can be stirred in just before serving for a burst of freshness.
• A Touch of Spice: A pinch of cayenne pepper or a few drops of your favorite hot sauce can add a subtle kick.
• Garlic Lovers: For an intense garlic flavor, rub the inside of your fondue pot with a clove of garlic before you begin.

Frequently Asked Questions About Fondue

Q: Can I use other types of cheese besides processed Swiss American?
A: Absolutely! A blend of good melting cheeses like Gruyère, Emmental, or even Fontina can be used. Just ensure you have a good melting cheese as the base.

Q: My fondue is oily. What did I do wrong?
A: This usually happens when the cheese is overheated or stirred too vigorously after melting. Ensure you’re using a double boiler and stirring gently and consistently.

Q: Can I make the fondue ahead of time?
A: It’s best to make fondue just before serving. However, you can prepare the grated cheese and toast the bread in advance. If you do make it ahead, reheat it very gently, as described in the storage section.

Q: What should I dip in the fondue besides bread?
A: A variety of dippers are wonderful! Consider blanched broccoli florets, boiled baby potatoes, apple slices, pear wedges, and even small pieces of cooked sausage.

Q: How do I keep my fondue warm at the table?
A: A fondue pot with a dedicated burner is the best solution. Alternatively, you can use a chafing dish with a very low heat source or even a slow cooker on the “warm” setting.

A Fondue Farewell

There’s a profound joy in recreating a dish that holds such a special place in many hearts. The Rhineinander Restaurant’s Cheese Fondue is more than just a recipe; it’s an invitation to gather, to connect, and to savor the simple, yet profound, pleasures of good food shared with good company. So, gather your favorite dippers, a good bottle of wine, and embark on this culinary adventure. May your fondue be rich, your bread perfectly toasted, and your moments around the table filled with warmth and laughter. Don’t forget to share your fondue triumphs – we’d love to hear about your delicious creations!