Our cheddars make a delightful addition to beer and cider fondues. Cheddars are a fantastic pairing partner to beers and ciders since the creamy base balances out the sweetness of cider and the hops in beer. Use our classic aged cheddar or mix things up with one of our flavors like spicy In Your Face or garlic forward Vampire Slayer.
We made our fondue on the stovetop and transferred it to a small hollowed out loaf of crusty bread for a fun (and edible!) serving dish. You can also use a classic fondue pot, or take it all outside and use a cast iron pan to make your fondue on the grill or over a fire.
Pro tip! An 6-oz block of Face Rock grates into about 1.5 cups of shredded cheese.
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.
Recipe Note
Let your imagination free when planning out your fondue dippers! We like:
