Cheddar Cheese & Hard Cider Fondue by Foodie’s Chef Laura Brennan

    

October 19, 2017

Cheese fondue is a happy Swiss classic. Whisking grated cheeses into a simmering cider broth will produce an unctuous sauce for dipping bread, veggies or sausages. Controlling the heat and patiently adding the cheese are critical to success.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4

Ingredients

1 clove garlic, peeled

1.5 cups hard cider (hard cider is fermented and contains alcohol)

12 ounces extra sharp cheddar cheese

4 ounces Emmental or Gruyere cheese (Swiss cheeses with great taste and melting qualities)

1 tablespoon plus 1 teaspoon cornstarch

½ teaspoon apple cider vinegar

Cracked fresh black pepper

1 loaf crusty bread, cut into large cubes and lightly toasted

Long skewers for spearing and dipping food

Directions

1. Prepare the bread for dipping. Cut bread into large 2-inch squares, lay out on a sheet pan and toast for 5 minutes at 350 degrees. Prepare any other ingredients that you may be dipping; i.e., cook sausages, cut into pieces and keep warm.

2. Grate the cheeses on the large holes of a box grater. (Larger pieces of cheese will be drier and clump together less.) Combine cheeses in a large bowl with the cornstarch. Toss to evenly distribute the cornstarch.

3. Crush the garlic clove with the handle of a chefs’ knife (or use your closed fist and pound once until flattened). Choose a heavy 2-quart stainless or enameled cast iron pan. Rub the garlic clove all around the sides and bottom of the pot. Save the garlic for another use or discard.

4. Add the hard cider to the pot and bring to a gentle simmer. Add a small handful of cheese to the pot and whisk or stir constantly until the cheese is melted. Keep the heat low and add the cheese in 5 to 6 batches. Be Patient!

5. Add the cheese in small additions, waiting until the cheese mix is completely melted each time. Whisk or stir constantly until all the cheese has been added. The fondue should have slowly thickened.

6. Stir in the vinegar. Add a few turns of the pepper mill (freshly cracked black pepper).

7. Serve immediately.

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