Beecher’s Apple Cider Flagship Fondue

Inspired by cozy nights and the flavors of the Pacific Northwest, this Apple Cider Fondue brings together the nutty sharpness of Flagship, the creamy melt of Just Jack, and the depth of Flagship Reserve. Dry hard apple cider adds a subtle fruitiness and brightness that balances the richness of the cheese, creating a fondue that’s both indulgent and refined. It’s a simple, crowd-pleasing dish designed for gathering, sharing, and lingering at the table.

Cooking and Serving Tips

Serve this fondue warm and bubbling with crisp apple slices—SugarBee apples are especially great for their sweet-tart crunch—alongside cubes of crusty bread or toasted baguette. For extra contrast, add lightly blanched vegetables like broccoli or cauliflower, or offer cured meats and pickles on the side. Perfect for casual entertaining, holiday spreads, or an easy elevated appetizer with a glass of cider or white wine.

Serves: 4
Cook Time: 20 Minutes
Total Time: 30 Minutes

Ingredients

• 2 cups (about 8 oz) Beecher’s Flagship cheese, grated
• 1½ cups (about 6 oz) Beecher’s Just Jack cheese, grated
• ½ cup (about 2 oz) Beecher’s Flagship Reserve, grated
• 2 tablespoons cornstarch
• 1¼ cups dry hard apple cider
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon freshly ground white pepper
• Optional: 1 teaspoon sodium citrate (helps keep the fondue emulsified and prevents separation if it sits longer)

Instructions

1. In a medium bowl, toss the grated cheeses with the cornstarch until evenly coated. Set aside.
2. In a fondue pot or medium saucepan over medium-high heat, bring the apple cider and lemon juice to a gentle simmer.
3. If using sodium citrate, whisk it into the simmering cider before adding the cheese.
4. As soon as the cider begins to bubble, start incorporating the cheese. Gradually add the cheese mixture a handful at a time, stirring constantly and allowing each addition to fully melt before adding more.
5. Once the fondue is smooth and creamy, stir in the white pepper.
6. Serve immediately with slices of SugarBee apples, crusty bread, and assorted dippers.

Note

Do not allow the fondue to boil, as high heat can cause the cheese to separate and become stringy.

Recipe By: Val Musser