There’s nothing quite like a vacation to the beautiful Swiss Alps, but a nice bubbly pot of cheese fondue sure can come close! Made with organic apple cider instead of the traditional white wine, the cheeses in this fondue can also be tweaked with other alpine cheeses such as Swiss, Fontina, or Emmentaler.
Ingredients:
1 ½ cups North Coast Apple Cider or Juice
2 Tablespoons Apple Cider Vinegar
3 cloves garlic, minced
1 pound (about 4 cups) Gouda Cheese
1/2 cup Gruyère Cheese
1/2 cup smoked cheese or pepper jack cheese
1 ½ Tablespoons cornstarch
Directions:
In a medium size saucepan, bring the apple cider and apple cider vinegar to a boil over medium-high heat. Add the garlic and reduce the heat to a slow simmer allowing the ciders to reduce (about 10 minutes). While the ciders are reducing, mix the cheeses in a large bowl and toss with the corn starch until evenly coated. Turn up the heat to medium-low and add the cheese by handfuls, stirring with a whisk in between each addition until the cheese is melted. You may have to add more cider or cider vinegar depending on the thickness of the fondue. Transfer to a fondue pot and light the candle underneath to keep warm and bubbly.
