- 1-pound (4 cups) shredded Darigold sharp cheddar cheese (medium can be substituted)
- 2½ tablespoons flour
- 1 cup hard cider
- 1 clove garlic, peeled and halved
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Pinch ground nutmeg
- Add cheddar cheese and flour to a mixing bowl; toss to coat and set aside.
- Combine the cider, garlic and mustard in a fondue pot (or small stove top pot) and bring to a simmer on the stove, stirring occasionally.
- Remove the garlic and gradually add the cheddar cheese by the handfuls, stirring until all cheddar is melted and mixture is smooth.
- Season with salt, pepper and nutmeg.
- Place over the fondue pot warmer and stir occasionally, adjusting flame as needed.
- lightly steamed mixed vegetables (like baby potatoes, cauliflower florets and Brussels sprouts)
- apples, cut into pieces
- crusty bread cubes (1-inch square)
Note: If you don’t have a fondue pot you can make this in a small saucepan – once the mix is complete pour into a heat proof bowl and serve immediately. You may need to reheat depending on how quickly the fondue is consumed.