Cheddar and Hard Cider Fondue

Cheddar and Hard Cider Fondue

Amy Maltzan
Course Appetizer, Lunch, Side Dish
Servings 6 servings


  • 1 clove garlic peeled and halved
  • 1 1/4 cups medium-dry hard cider such as Bellwether Original Hard Cider
  • 1 pound Cheddar cheese grated
  • 1/4 teaspoon nutmeg freshly grated
  • 1 tablespoon cornstarch
  • 2 tablespoons applejack or apple brandy I like Finger Lakes Distilling’s Maplejack Liqueur
  • salt to taste
  • black pepper freshly ground, to taste
  • assorted accompaniments for serving such as cubes of crusty bread; boiled fingerling potatoes; apple or pear slices; steamed cauliflower or broccoli; roasted Brussels sprouts; and/or sausage slices


  • Rub the inside of a medium saucepan with garlic clove; discard. Add cider, bring to simmer over medium heat.
  • Add cheese and nutmeg; stir gently until cheese melts.
  • In small bowl, stir together cornstarch and brandy. Add to cheese
  • mixture; stir until smooth, about 5 more minutes.
  • Taste and adjust seasoning with salt and pepper. Serve hot!


Amy Maltzan is an avid cook, gardener and farmers’ market shopper. She used to blog about seasonal home cooking at
This article originally appeared in the Nov/Dec 2014 edition of the magazine.
Keyword cheddar, fondue, hard cider

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