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Gruyère and Cider Fondue


4 cups coarsely grated Gruyère cheese (about 1 pound)

5 teaspoons cornstarch

1 cup medium-dry hard apple cider

1 tablespoon apple cider vinegar

2 tablespoons Calvados or other apple brandy

Salt and freshly ground black pepper

Freshly ground nutmeg

Serve with assorted accompaniments such as chunks of salami, dry sausage, or browned kielbasa; apples; crusty bread; with cornichons on the side. If you prefer vegetables, try steamed or roasted broccoli, cauliflower, green beans, fingerling potatoes, or Brussels sprouts


  1. Toss together the cheese and cornstarch in a large bowl to coat.
  2. Bring the cider and vinegar just to simmer in a medium saucepan over medium heat. Reduce the heat so that the mixture barely simmers. Add a handful of cheese and stir until smooth. Add the remaining cheese a handful at a time, stirring until smooth between additions.
  3. Increase the heat to medium and cook until fondue begins to bubble, stirring constantly. If the mixture persists in being lumpy, increase the heat a bit and keep stirring.
  4. Stir in the Calvados. Season with salt and pepper.
  5. Transfer to the fondue pot and sprinkle with nutmeg. Serve warm with the accompaniments of your choice.
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