Ingredients
| 8 cups | Grated cheese, 6 cups aged gouda and 2 cups Mainland Epicure (Main) |
| 2 Tbsp | Cornflour |
| 1 pinch | Cayenne pepper |
| 1 ¼ cups | Cider, dry (Main) |
| 1 serving | Flaky sea salt, to taste |
Directions
- Toss together the cheeses, cornflour and cayenne pepper in a large bowl.
- Place the cider in a large fondue pot or heavy saucepan. Bring to the boil. Reduce the heat. Gradually stir in 1 cup of cheese, until melted. Repeat with the remaining cheese.
- If cooking in a saucepan, the mixture may be transferred to a small slow cooker for serving.
- Serve with dippers such as raw cauliflorets, broccoli florets, sliced apples and pears plus cubes of crusty bread.