Face Rock Fondue
Face Rock Aged Cheddar Fondue
1 clove of garlic, chopped
¾ cup hard or non-alcohol cider, separated
1.5 – 2 cups grated Face Rock Aged Cheddar
1.5 – 2 cups grated Emmentaller Cheese
1 Tablespoon Cornstarch
Dippers, cut into bite size pieces
Heat the cider and garlic to a simmer in a medium sauce pan. Reduce heat to low.
Combine 1.5 cups Cheddar and 1.5 cups Emmentaller. Toss with cornstarch.
Add the cheese mixture to the cider bit by bit, stirring constantly with a whisk to avoid the cheese splitting. Add additional cheese if the mixture remains runny. If it becomes too thick, add a tablespoon more of cider.
When smooth, it’s ready!
Pour into a serving bowl or fondue pot, or hollow out a small crusty loaf of bread to serve as your bowl.
Serve immediately with a variety of dippers.
Let your imagination free when planning out your fondue dippers! We like: