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Bold Knight fondue

Atochabsh May 27, 2011 06:54 PM

I know its cheesey fakey gooey guilty pleasure, but we loved the cheddar cheese fondue at Bold Knight in San Jose, also Creekside (is it co-incidence that both served similar concoctions and both are out of business?). I really only found recipes for swiss based cheese fondues and none of them, while good, have turned out like the fondues at either of those restaurants.

Anyone have a similar recipe for a more cheddar-ish fondue?


  1. mamachef May 27, 2011 06:58 PM

    Pssssst....check out "rarebit" or Welsh Rabbit recipes. I have a feeling that with a Restaurant name like The Bold Knight, it's probably closer in origin to UK pub food than the Swiss pot 'o pale gold. Rarebit is a blend of sharp cheddar and ale, bound with flour and enriched with egg for body and texture; served melted, almost invariably served over toast instead of as a dip. I have also seen a very, very thick version of rarebit which was spread on rusks or toasts, and then broiled. These were both in restaurants specializing in British Isles/Welsh foods. I've got a feeling, it's closer to what you're after. Good luck. (Oh, if this does sound right I'll be glad to post what I've got.)

    3 Replies
    1. re: mamachef
      Atochabsh May 27, 2011 11:32 PM

      Thank you for the hint of further searching. Will do and let you know.

      1. re: mamachef
        Atochabsh May 27, 2011 11:42 PM

        My searches for Rarebit on youtube, is more of a sauce. It seems close, but the mixture I am looking for is definetely more cheese rather the roux based and served in a fondue pot. I am still looking on mamachef's lead. :-)

        1. re: Atochabsh
          flashria May 28, 2011 09:48 AM

          I'm not sure if this is what you're looking for as I'm not sure in what way exactly cheddar fondue would turn out differently from a swiss cheese one, but I have made a fondue for dipping to the same recipe for years and it always goes down well:

          wipe the inside of your fondue pot with the cut side of a clove of garlic. Warm 10 fl oz dry white wine in it and stir in 1 lb cubed tasty (sharp) cheddar and 1/2lb cubed emmenthal/gruyere that you've mixed with 4 tbsp cornflour. Stir constantly over a gentle heat until melted and then add 2 fl oz brandy or kirsch.

          This gives a different result from rarebit which is more solid - you couldn't really dip into a rarebit mixture. I hope this helps - it is delicious anyway!

      2. biondanonima May 28, 2011 04:40 PM

        Given that you describe it as "fakey," I have a feeling that there is probably some Velveeta or other processed cheese in the fondue you remember. Cheddar is a difficult cheese to make fondue from - it tends to get grainy and separates when melted. A good proportion of Velveeta or other processed cheese will help it stay together. The only other way I know of to keep melted cheddar smooth is a roux, which you said you don't want. I would try a traditional fondue recipe (like the one flashria posted) but sub a mixture of cheddar and Velveeta (and/or another really good melter whose flavor won't interfere with the cheddar, like fontina or possibly Monterey Jack), and just play with the ratio until you find the sweet spot.

        3 Replies
        1. re: biondanonima
          flashria May 29, 2011 11:17 AM

          I have never had a problem with the cheese splitting in this recipe; I think the key is to have plenty of patience while melting it (very slowly and gently) and not letting it boil. For me personally it would spoil it to add anything that wasn't 'real' cheese.

          1. re: flashria
            biondanonima May 29, 2011 02:04 PM

            If you are using all swiss in your recipe (which I assume you do given your statement that you don't know how a cheddar fondue would be different from a swiss one), you wouldn't have trouble with the cheese splitting - swiss doesn't have the same tendency to separate when melted that cheddar does. It is possible that using a reasonable proportion of swiss or other good melting cheese along with the cheddar would solve the splitting problem, but you'd definitely have to do some experimenting to find the right balance - swiss has a strong flavor of its own, so you wouldn't want to use so much that it would overpower the cheddar.

            1. re: biondanonima
              flashria May 29, 2011 04:01 PM

              as in my recipe, it uses a whole pound of real english cheddar!

        2. a
          Alan408 May 28, 2011 05:33 PM

          Bold Knight is still in business, or was ~6 months ago, they still serve the fondue. They moved several years ago.

          Creekside is still open too, ate there ~a week ago, they still have the fondue.

          Several years ago, (~5), the SJ Mercury News food section (Home plates) published the BK fondue recipe.

          2 Replies
          1. re: Alan408
            Atochabsh May 29, 2011 11:39 AM

            I know the Mercury News published it, but I can't find it. Last time I was in San Jose, Creekside was closed. Its good to hear that its open again. Its an old fashioned take your grandma to dinner type place, but we always had good food there.

            1. re: Alan408
              HillJ May 29, 2011 02:20 PM

              SJM Home Plate archives currently only goes from the tail end of 2006 and the fondue recipe is not in their online archive. I recall reading a member of the restaurant family writing to the editor stating the recipe the published as BK fondue was not accurate at the time it was published in the Mercury newspaper.

            2. mamachef May 29, 2011 03:23 PM

              Atochabsh, I have a question that just occurred to me. At Fondue restaurants I've been to, it is prepared tableside, and I've always had a clear view of the ingredients and methods. What I'm trying to say is that just because they refer to it as fondue and serve it in a fondue pot, it doesn't actually make it fondue. I'll shut up now because I don't want to beat a dead horse, but all I can think of is rarebit, which is not a white sauce with cheddar, but basically is a bound/emulsified cheese concoction, not roux-based per se. Have you found out yet if the place is still open? If it is, why don't you just call them and ask? I've had awesome luck with this tactic. :)

              1 Reply
              1. re: mamachef
                Atochabsh May 29, 2011 03:54 PM

                You are right mama, it very well may not be a true fondue. It is served as an appetizer and brought to your table already made. But no matter what it really is, we are just suckers for it. :-)

              2. r
                rrelax12 Jun 6, 2011 09:43 AM

                I think this may be what you are looking for:

                It's a beer-based Welsh rarebit fondue recipe with lots of old cheddar.

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