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Aged White Cheddar & Cider Fondue

Aged White Cheddar & Cider Fondue

The mix of cheddars here is what lends this fondue its silky texture and nutty flavor. Look for cheddars aged no more than two years (older cheeses can cause the fondue to separate). Look for a dry cider here, labeled “brut,” if reaching for one made in the European tradition, such as Crispin’s.


  • pounds 6 cups grated mild white cheddar
  • ½ pound 2 cups grated sharp white cheddar
  • 2 tablespoons cornstarch
  • 1 ⁄8 teaspoon cayenne pepper
  • cups dry hard cider
  • Kosher salt


  • In a large bowl, toss together cheeses, cornstarch, and cayenne pepper.
  • Add cider to a large fondue pot or heavy Dutch oven, and place over medium heat. Once cider simmers, reduce heat to low and stir in 1 cup cheese mixture until melted, about 1 minute. Repeat with remaining cheese until incorporated. Season with salt to taste (click here for some suggestions).

Caroline Wright

Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.

Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/

Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/