Name: Cheddar and cider cheese fondue recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves: 4
Ingredients: 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

By GoodtoKnow

published 4 May 2014

in Recipes

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.

Ingredients

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

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Method

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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