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Prep time
10 minutes
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Cook time
10 minutes
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Serves
6 to 8
Author Notes
A classic Swiss fondue recipe is made with a blend of freshly grated Gruyère and Emmentaler, melted into a dry white wine with a splash of kirsch. However, fondue can be quite different in other regions. For example, fondue jurassienne has a French twist, using Comté cheese in place of Gruyère, still melted into a base of dry white wine. Aosta-style fondue is an Italian variation, made with a combination of fontina cheese, egg yolks, milk, and flour (this version doesn’t use alcohol at all, as the cheese is melted into the milk). Beer cheese fondue, an American classic, uses a similar cheese-to-alcohol ratio as the Swiss style, but calls for beer instead of wine as its base.
In this recipe, I combined three of my favorite melting cheeses with a dry hard cider. Hard cider can have a wide range of flavors and tasting notes, depending on the apple type used and fermentation style. Here, I used a dry and tart oak-aged farmhouse cider. The subtle tang from the cider blends wonderfully with the three cheeses (Gruyère, fontina, and sharp cheddar), which all have a creamy, nutty, and earthy flavor. This fondue is perfect for dipping toasted bread and fresh apples, with salty prosciutto on the side to accompany each bite. Whether you’re entertaining or getting cozy on the couch, this is a dreamy snack—or meal. —Marissa Mullen
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Ingredients
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1
garlic clove, minced
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12 ounces
dry hard cider
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8 ounces
Gruyère, shredded
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8 ounces
fontina, shredded
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4 ounces
sharp cheddar, shredded
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3 tablespoons
cornstarch
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1/2 teaspoon
ground nutmeg
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Kosher salt and freshly ground black pepper
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Toasted focaccia or country-style bread, sliced green apples, and prosciutto, for serving
Directions
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Place the minced garlic and cider in a large saucepan or fondue pot and bring to a boil over high heat. Reduce the heat to medium-low and let the cider simmer.
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In a large bowl, toss the shredded cheeses with the cornstarch until the cheese is coated.
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Slowly whisk the cheese into the cider in handfuls, ensuring that the cheese melts completely and that the mixture is smooth before adding more, about 5 minutes.
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Stir in the nutmeg, season with salt and pepper to taste, and continue to stir until the consistency is smooth.
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Serve immediately with toast, apples, and prosciutto, from the fondue pot placed over a fondue burner, or from the saucepan kept over low heat, stirring occasionally, to ensure the fondue does not coagulate.
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.
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