Cider and Cheddar Fondue: When snow is piling up or the winter wind is howling, when family and friends gather — whip up a quick and easy, cozy fireside treat.
I like to cut cubes from crusty French bread, but other accompaniments to this fondue might be: apple or pear slices, steamed vegetables like cauliflower, broccoli, or sausage slices.
While this recipe calls for medium-sharp cheddar cheese, you can easily substitute a Gruyère or Gouda cheese — or your favorite cheese!
Popularized in the 1930s, Cheese Fondue was a dish created by the Swiss Cheese Union to promote cheese consumption and is a Swiss national dish. It wasn’t until the 1960s that it became popular in North America.
But the concept of fondue has early origins in France as a meat fondue as early as the Middle Ages, roots in Asia as a broth fondue (or Hot Pot). And by the 20th century, Americans changed it up a bit by creating the Chocolate Fondue.
Ingredients for Cheddar Cheese and Cider Fondue
Gather these ingredients:
- 1 cup apple cider
- 4 cups Sharp Cheddar cheese, grated (or cheese of choice)
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon cornstarch
- Salt and freshly ground black pepper, to taste
How to Make Cheddar Cheese and Cider Fondue
In a large saucepan, bring the cider to a boil over medium heat; then reduce to a simmer.
Meanwhile, toss the grated cheese with the cornstarch, nutmeg, and black pepper. Add the cheese to the simmering cider and stir until the cheese is melted. Cook and stir for 3-4 minutes until the sauce is smooth and the cheese is melted.
Transfer to a fondue pot or small slow cooker. Keep warm and serve with cubed French bread and apple slices — or the accompaniment of your choice.
What to Serve with Fondue
Cheese Fondue is a simple dish. By adding different elements to be dipped into this amazingly delicious cheese sauce, you have a different dish, every time.
Bread, crackers, and even chips: Bread is always a favorite. I always serve cubed French or Italian bread, white or wheat, with fondue. But adding crackers and even chips is always fun.
Vegetables: “While almost any vegetable can be used, asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini are delicious when roasted first. Or steam some green beans, pearl onions, and radishes, or a variety of baby potatoes like Yukon Gold, fingerling, red, or purple.”
Fruits: Adding sliced apples, pears, pineapples, and grapes are always a great choice. Even dried fruit like apricots or figs makes for a delicious dish.
More Recipes You Might Like:
- Hot Spinach and Bacon Dip
- Amazingly Easy Game Day Dips to Feed Your Crowd
- Quick Roasted Red Pepper Hummus Dip
Cheddar Cheese and Cider Fondue: A Cozy Fireside Treat
Cider and Cheddar Fondue: When snow is piling up or the winter wind is howling, when family and friends gather -- whip up a quick and easy, cozy fireside treat.
Ingredients
- 1 cup apple cider
- 4 cups Sharp Cheddar cheese, grated *
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon cornstarch
- Salt and freshly ground black pepper, to taste
Instructions
- In a large saucepan, bring the cider to a boil over medium heat; then reduce to a simmer.
- Meanwhile, toss the grated cheese with the cornstarch, nutmeg, and black pepper. Add the cheese to the simmering cider and stir until the cheese is melted. Cook and stir for 3-4 minutes until the fondue is smooth and the cheese is melted.
- Transfer to a fondue pot or small slow cooker. Keep warm and serve with cubed French bread and apple slices — or the accompaniment of your choice.
Notes
Cheese
While this recipe calls for medium-sharp cheddar cheese, you can easily substitute Gruyère or Gouda cheese — or your favorite cheese!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 247Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 56mgSodium: 407mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 13g