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.
- 1½ pounds 6 cups grated mild white cheddar
- ½ pound 2 cups grated sharp white cheddar
- 2 tablespoons cornstarch
- 1 ⁄8 teaspoon cayenne pepper
- 1¼ 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).