Basic Cheese Fondue

You can keep your leftover fondue in great shape by pouring ice cold water over the top of the crock and refrigerating until you're ready to use it again. Then just pour the water off the top and gently reheat it!
  • 10 oz. apple cider
  • 2 oz. cider vinegar
  • 1 T. lemon juice
  • 5 oz. swiss cheese
  • 5 oz. canterphilly cheese (or another nicely-melting cheese of your choice)
  • 2 oz. smoked gouda
  • 2 T. cornstarch
  • Salt and pepper to taste

In a medium saucepan, heat the apple cider, vinegar and lemon juice until simmering. Meanwhile, grate the cheeses and toss with the cornstarch. Maintaining a simmer, carefully add the cheese by handfuls, mixing to melt each addition before adding the next. Once all of the cheese has been incorporated, add the salt and pepper and taste the fondue. If the fondue is very stringy, add another tablespoon of lemon juice.

Transfer the fondue to a fondue pot with a heat source beneath. Serve with your choice of dippers such as broccoli, apple slices, chunks of bread, asparagus spears, mushrooms, strips of red pepper, cocktail sausages and the like. Mix the fondue periodically while enjoying to avoid burning the cheese to the bottom of the pot.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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