1 pound grated three-cheddar cheese blend
8 ounces gouda cheese, grated
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1½ tablespoons cornstarch
1½ teaspoons dry mustard
1½ cups unsweetened apple cider
1½ tablespoons fresh lemon juice
Pretzel bread, cubed
Pear or apple slices
In a large bowl toss the cheeses with the cornstarch and mustard to coat.
In a medium nonstick sauce pan heat the apple cider and lemon juice until hot but not boiling. Reduce the heat to a simmer and gradually stir in the cheese mixture. Let each batch of cheese melt before adding more.
Transfer melted cheese to a fondue pot and serve immediately. Regulate the heat under the pot so the fondue remains warm, not hot.
Serves four to six as a main course, 10 to 12 as an appetizer.