4 cups (about 1 pound) sharp
Cheddar cheese, freshly
1 teaspoon plus 11/2 teaspoons
1 1/4 cups sparkling apple cider
1/4 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Freshly ground black pepper
In a medium-size bowl, toss the cheese with the cornstarch.
In a medium-size, heavy-bottomed saucepan, heat the cider and lemon juice over medium heat until barely simmering. Add the cheese, a handful at a time, stirring until it has melted before adding more.
When all the cheese has been added, stir in the salt, cinnamon, nutmeg and pepper, to taste.
Cook over low heat until thickened, about three to five minutes.
Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.