Cheesy Cheddar Fondue

1 pound grated three-cheddar cheese blend

8 ounces gouda cheese, grated

1½ tablespoons cornstarch

1½ teaspoons dry mustard

1½ cups unsweetened apple cider

1½ tablespoons fresh lemon juice

Dippers

Pretzel bread, cubed

Ham cubes

Broccoli florets

Pear or apple slices

Tater tots

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.

Jerome Gabriel