Apple Cider Cheddar Fondue

Prep time: 10

Total Time: 15-20

Rating: Not rated
0 ratings click to rate
5 stars
4 stars
3 stars
2 stars
1 stars
cancel

Servings: 8

Fondue is fun food, not just because of its everyone-around-the-pot way of bringing people together, but because you can get it to table in less than twenty minutes. If you don't own a fondue pot, use a heavy saucepan instead, and plan on gently reheating the cheese sauce once or twice during dinner.

For another, more classic fondue, substitute Organic Valley Swiss for the Cheddar and dry white wine for the cider, and rub the pot with half of a garlic clove before beginning the recipe.

Ingredients

1 pound Organic Valley Vermont Medium or Sharp Cheddar, finely diced
4 tablespoons flour
2 cups apple cider
1 ¹⁄₂ tablespoons fresh lemon juice
¹⁄₈ teaspoon pepper
Sourdough, whole-grain or rye bread, cut into 1-inch cubes

Directions

1. Mix cheese and flour in a bowl.

2. Combine apple cider and lemon juice in fondue pot. Bring to very low simmer; do not let it boil.

3. Add a handful of cheese and stir constantly until the cheese is fully melted. Continue to add one handful of cheese, stirring constantly and melting the cheese fully before adding the next handful.

5. After all the cheese is fully melted, stir in pepper.

6. Serve fondue with a basket of cubed bread for dipping.

Copyright by Terese Allen

My Cookbook

Saved recipes: 0 edit / view

Comments

Terese from Organic Valley on October 14th, 2010

Low heat, coating the cheese with flour, and melting a little cheese at a time are all important steps to getting a smooth fondue. The type of cheese can make a difference, too. Different types melt in different ways (and some cheese don't melt at all!). Most Cheddars and Swiss-style cheeses, for example, have a smooth, flowing texture when melted properly, while mozzarella gets "stretchy-smooth."

Report this comment

Brenda from Winter Haven on October 14th, 2010

How well did you mix the flour and shredded cheese. I used to work in a fondue restaurant and this was the biggest problem people had when trying to fondue at home. The flour should be on every little piece of cheese or you'll get a blob of cheese that just won't get creamy and smooth. Hope this helps. {:O

Report this comment

jill from san diego on October 14th, 2010

I can never get the org. valley cheese to melt properly. I will try adding a little at a time.

Report this comment