Cheese Sauce/Fondue In Hot Holding Table

Joined May 14, 2015
Hey everyone,

I own a catering company and I'm trying to perfect a fondue-like cheese sauce that can sit in a hot holding table. I make a great cheddar fondue but it always thickens after about a half hour and I have to constantly doctor it to maintain consistency. Anyone have any tips on how to keep my cheese sauce creamy for a long period of time on heat? I'd rather not use processed cheese...

Thanks in advance.
Joined Jun 27, 2012
Spread your batch between multiple containers and instead of fixing it just switch it out.

This way the guests get the awesomeness of this great fondue of yours and not a watered down version.

Plus you are saving them (and yourself) from a potential exposure to food held overlong in the danger zone.

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