Cheddar and cider cheese fondue Recipe

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10 min


30 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Cheese fondues are becoming popular again and it’s surprising that this delicious recipe was forgotten for so long. Enjoy this dish over a friendly supper or serve it as a hot party dip for something a little different. This recipe is inexpensive as it uses Cheddar cheese instead of the Gruyere and Emmental which are usually used in traditional Swiss cheese fondues. If you don’t have a fondue set just use a heavy based saucepan, a plate warmer and ordinary forks or skewers. Put the fondue pan on the table over a gentle burner and let your guests help themselves by spearing pieces of bread with a fork and dipping them into the cheese.


  • 1 clove garlic, skinned and cut in half
  • 200ml dry cider
  • 350g mature Cheddar cheese, finely grated
  • 1 tbsp cornflour
  • Pinch of dry mustard powder
  • 2 tbsp brandy or sherry
  • 1 tsp Worcester sauce
  • Salt and freshly ground black pepper
  • French bread, cubed, to serve


  • Rub the base and sides of the pan with the cut side of the garlic to give a very mild garlic flavour to the fondue.

  • Pour in the cider and heat gently.

  • Gradually stir in the cheese and continue to heat gently until it has completely melted and the mixture is smooth.

  • Blend the cornflour and mustard powder to a smooth paste with the brandy or sherry, then stir in the Worcester sauce.

  • Pour the cornflour mixture into the cheese and stir over the heat until the fondue thickens.

  • Season the fondue to taste and serve with the bread.

More Recipe Ideas

Top Tip

Instead of using cider in this recipe you can simply use a vegetable stock instead. Omit the brandy and sherry and blend the cornflour with water or stock. Serve the fondue with cherry tomatoes, mushrooms, asparagus and different savoury breads.