- 1 cup cider
- 8 ounces yellow cheddar, shredded
- 8 ounces Monterey Jack, shredded
- 2 tablespoons cornstarch
- Freshly grated or ground nutmeg
- Sliced apples, for serving
Adapted from keyingredient.com
In a medium saucepan, bring the cider to a simmer over medium heat. In a medium bowl, toss the cheeses with the cornstarch. Gradually stir the cheese mixture into the cider until melted and smooth. Add nutmeg to taste. Transfer to a fondue pot. Serve with sliced apples.