For easy entertaining, I have served a variety of cheese fondue recipes over the years. Some have been made with classic cheddar cheeses, and others are made with a different flavor profile.
This past Christmas, I served a new recipe that I enjoyed along with my guests. One of the best features of serving a fondue is that by offering a variety of dippers, everyone can create their own meal. Guests seem to voice a favorite choice by the end of the evening.
Here is my new recipe for cheese fondue: Begin with one cup of white wine. Bring up to a boil in a sauce pan, and then add 1/2 tablespoon lemon juice and reduce the heat to a simmer. Add one wedge of Fontina and one wedge of Fontinella cheese which have been shredded or cubed to melt evenly. Then add, one square of white cheddar to incorporate fully.
When the cheese is melted, combine in a measuring cup 1/2 cup of Angry Orchard cider with 1-2 tablespoons of cornstarch. Then, slowly pour into the fondue while stirring. Season with grated nutmeg.
Serve in a fondue pot and keep warm. Offer a variety of dippers for guests. I served celery sticks, carrot sticks, radishes, cucumbers, cauliflower, broccoli, green and black olives, pickles, crusty bread, bread sticks, turkey sausage sticks and roasted white chicken.