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Cheddar Cheese Fondue

by Steph
(Canada)

I'm a big cheddar fan, so I really enjoy this cheddar cheese fondue recipe. I'm posting it here so that other people can also enjoy it.

Cheddar and Cider Fondue

Ingredients:

Fondue Mixture:

1 garlic clove, cut in half
1 cup apple cider
2 tablespoons flour or corn starch
1 lb old cheddar
1 teaspoon apple-cider vinegar
1 teaspoon chili powder
salt and pepper to taste

Recommended Dippers:

- Steamed vegetables (bite-sized) such as broccoli, cauliflower, zucchini, mushrooms, etc.
- Slices of apples
- Bread pieces (French or Italian bread are best)
- Cooked meat like ham, pepperoni, etc.

Instructions:

1- Rub the garlic halves in your fondue pot, then discard.

2- Pour the apple cider in your fondue pot and light the burner (medium).

***improved step***
3- Mix in the flour/corn starch with a whisk, then bring to a boil, and then reduce heat.

4- Melt cheese into it, one handful at a time.

5- Add spices and vinegar.

6- Dip away!

Comments for Cheddar Cheese Fondue

Average Rating starstarstarstar

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Dec 30, 2015
Preventing clumps
by: Caroline

Hi Christina,
Thanks for posting your comments on this recipe. This recipe was posted by another user, so here's what I would do to prevent clumps:

1- Substitute flour with corn starch (same thickening effect, but less likely to clump)
2- Whisk it in while the cider is still at room temperature/warm.

I think adding the flour to a hot liquid (as described in the recipe) is what caused the clumps.

Regards,
Caroline

Dec 30, 2015
Yummy but Clumpy
by: christina

I used an extra sharp Vermont cheddar and a local orchard cider which tasted great but I had a terrible time getting the flour to mix in with the cider without clumping. I had to ditch it twice before I finally got out a sieve and sifted the flour ever so slowly over the cider and I still got a few clumps I couldn't blend in fully.
I'd make this again in a heartbeat if someone has a tip to help with the flour issue.

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