10 oz. old Cheddar cheese, grated

5 oz. sharp processed Cheddar cheese, grated

3 T. cornstarch

1 cup unsweetened apple cider

2 tsp. freshly squeezed lime juice

1 T. mild salsa

2 T. chopped fresh cilantro

 

In a bowl, combine old Cheddar, sharp Cheddar and cornstarch; mix well to coat cheese with cornstarch. Set aside. In the top of double boiler set over simmering (not boiling) water, combine apple cider and lime juice; bring to a simmer. Add cheese mixture by handfuls to double boiler, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. Stir in salsa, mixing well. Transfer to fondue pot and garnish with cilantro. Serve immediately. Tips: For a spicier fondue, use hot instead of mild salsa, or stir in 1 T. chopped pickled jalapeños to the cheese just before transferring to fondue pot. Sharp processed Cheddar cheese is found in the refrigerator section of the supermarket. Its strong flavor makes it a wonderful addition to fondues. Grate directly from refrigerator while still cold.