Somerset Day Cheddar Cheese & Cider Fondue


  • 4 cloves of garlic
  • 200ml Thatchers Vintage Cider
  • 200g Wyke Farms Mature Cheddar
  • 200g Wyke Farms Extra Mature Cheddar
  • 200g Vintage Cheddar
  • 30g Cornflour


Pour the Cider into a large saucepan, and turn onto a low heat. Peel the garlic & chop in half, add to the cider.

Turn the heat up. While you wait for the cider to boil, grate the cheese.

Once boiled, remove the garlic, turn the heat down and add the cheese a little at a time and constantly stir as the cheese melts.

Mix the cornflour with a little water to form a smooth paste & add to the cheese mix.

Serve immediately with crusty fresh bread, sugarsnap peas, carrot batons, baby bread potatoes, pickled onions.. or basically whatever you fancy!

Forks A Knife and a Spoon