autumn cheese fondue

autumn cheese fondue // © Tina Vega Photography

I stumbled upon an apple-cheese fondue recipe in this month’s EveryDay with Rachael Ray magazine and tweaked it a bit to make my own version.  Served it up with Golden Delicious and Honeycrisp apples.

© Tina Vega Photography

And increased dipping options to include bratwurst and this DELICIOUS pumpkin-cranberry bread I picked up from Target.  [Click HERE for a bread machine version.]

© Tina Vega Photography

And it was SO.VERY.GOOD.  The printable recipe is below.

Autumn Cheese Fondue


  • 1 cup cider
  • 4 oz. yellow cheddar, shredded
  • 4 oz. sharp white cheddar, shredded
  • 8 oz. Monterey jack, shredded
  • 2 Tablespoons cornstarch
  • Ground nutmeg
  • Sliced apples, cooked bratwurst, and bread for dipping


  1. In a medium saucepan or electric fondue pot, bring the cider to a simmer over medium heat.
  2. In a medium bowl, toss shredded cheese with the cornstarch.
  3. Gradually stir cheese mixture into hot cider, stirring frequently until melted and smooth.
  4. Add nutmeg to taste and serve with dippers.

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