Cheddar and cider cheese fondue recipe

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serves: 4
Skill: easy
Prep: 10 min
Cooking: 30 min
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  • Cheese fondues are becoming popular again and it’s surprising that this delicious recipe was forgotten for so long. Enjoy this dish over a friendly supper or serve it as a hot party dip for something a little different. This recipe is inexpensive as it uses Cheddar cheese instead of the Gruyere and Emmental which are usually used in traditional Swiss cheese fondues. If you don’t have a fondue set just use a heavy based saucepan, a plate warmer and ordinary forks or skewers. Put the fondue pan on the table over a gentle burner and let your guests help themselves by spearing pieces of bread with a fork and dipping them into the cheese.


    • 1 clove garlic, skinned and cut in half
    • 200ml dry cider
    • 350g mature Cheddar cheese, finely grated
    • 1 tbsp cornflour
    • Pinch of dry mustard powder
    • 2 tbsp brandy or sherry
    • 1 tsp Worcester sauce
    • Salt and freshly ground black pepper
    • French bread, cubed, to serve


    • Rub the base and sides of the pan with the cut side of the garlic to give a very mild garlic flavour to the fondue.

    • Pour in the cider and heat gently.

    • Gradually stir in the cheese and continue to heat gently until it has completely melted and the mixture is smooth.

    • Blend the cornflour and mustard powder to a smooth paste with the brandy or sherry, then stir in the Worcester sauce.

    • Pour the cornflour mixture into the cheese and stir over the heat until the fondue thickens.

    • Season the fondue to taste and serve with the bread.

    Top tip for making Cheddar and cider cheese fondue

    Instead of using cider in this recipe you can simply use a vegetable stock instead. Omit the brandy and sherry and blend the cornflour with water or stock. Serve the fondue with cherry tomatoes, mushrooms, asparagus and different savoury breads.

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