Apple Cider & Cheese Fondue

Every night is fondue night!Jump To Recipe


Serves: 4 to 6


12 ounces Beecher's Flagship cheese, grated (about 3 cups)

12 ounces Beecher's Dutch Hollow Dulcet cheese, grated (about 3 cups)
Substitutions: Beecher's Just Jack cheese

2 tablespoons cornstarch

1 1/4 cups hard apple cider

4 teaspoons freshly squeezed lemon juice

1 teaspoon freshly ground black pepper

Assorted food for dipping such as bread cubes, apples, broccoli or cauliflower


1. In a medium bowl, toss the cheeses and cornstarch together until the cheese is fully coated. Set aside.

2. In a fondue pot over medium heat, bring the apple cider and lemon juice to a simmer. Slowly add the cheese, stirring after each addition to fully incorporate the cheese. Once smooth, sprinkle with the pepper and serve.

Note: Do not let the fondue boil as that may cause the cheese to separate and become stringy.

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