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Recipe: Apple Cider Cheddar Fondue

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Recipe: Apple Cider Cheddar Fondue
Fondue is the dish of camaraderie: it has that everyone-around-the-pot way of bringing people together. What’s more, 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. This recipe calls for apple cider—be sure to use real cider and not apple juice. (Hard cider, such as the one from Island Orchard Cider in Door County would be wonderful). For another, more classic fondue, substitute aged Swiss or Emmenthaler for the Cheddar and rub the pot with half of a garlic clove before beginning the recipe.
Cuisine: Wisconsin Local Foods Journal: Cheese Edition
Recipe type: Appetiser
Serves: 8
  • 1 pound medium or sharp Cheddar, finely diced
  • 4 tablespoons flour
  • 2 cups Island Orchard Cider
  • 1 ½ tablespoons fresh lemon juice
  • ¹⁄₈ teaspoon pepper
  • sourdough, whole-grain, or rye bread, cut into 1-inch cubes
  1. Mix cheese and flour in a bowl. Combine apple cider and lemon juice in fondue pot. Bring to very low simmer; do not let it boil. 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. After all the cheese is fully melted, stir in pepper.
  2. Serve fondue with a basket of cubed bread and long forks for dipping