Cheese and cider fondue

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

1. Toss together the cheeses, cornflour and cayenne pepper in a large bowl.
2. 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.
3. If cooking in a saucepan, the mixture may be transferred to a small slow cooker for serving.
4. Serve with dippers such as raw cauliflorets, broccoli florets, sliced apples and pears plus cubes of crusty bread.

See more of Jan's cheesey recipes

• Croque-monsieur
• Tasty cheese and courgette bake
• Walnut and crasin brie