Grafton Sharp Cheddar Fondue

Served with Woodchuck Cider. Recipe courtesy of Stowe Mountain Resort.

Basic Ingredients

12 ounces Grafton Sharp cheddar cheese grated reduction
1 bottle Woodchuck Cider (355 ml.)
Fresh thyme
Black peppercorns
Bay leaves
1 clove garlic
1/2 shallot diced
2-3 tablespoons corn starch

Finish Ingredients

2-3 ounces Flag Hill Farms Vermont Apple Brandy
Salt
Pepper

Garnish Ingredients

Elmore Mountain Maple Raisin bread
Vermont Smoke and Cure Pepperoni
Vermont grown apples
Pete's Greens baby potatoes

Equipment

Heat resistant rubber spatula or wooden spoon
Heavy bottomed pot or saute pan
Fondue pot
Grater for cheese

Directions

First make a reduction of the Woodchuck Cider by combining the cider with thyme, peppercorns, bay leaves, garlic and shallots. Reduce in volume by about one third.

Add the corn starch to the reduction and cook until slightly thickened. Remove from heat and reserve. This can be done well in advance. When you are ready to make the fondue, heat the reduction until it starts to boil and then, using the spatula or spoon, mix in the cheese in 3-4 stages. Continue stirring until you attain an almost gooey, stringy texture. Then season with salt and pepper to taste and finish by adding 2-3 ounces of Flag Hill Farms Vermont Apple Brandy.