| 1 |
In a bowl combine old cheddar and sharp cheddar cheese. Set aside. |
| 2 |
Rub the inside of the large saucepan with cut sides of garlic. Discard garlic. Add cider and bring to a simmer over medium heat. Stir in cheese soup; mix until thoroughly blended. |
| 3 |
Without reducing heat, add cheese mixture by handfuls to saucepan, stirring constantly after each addition until cheese is melted and smooth. Stir in Worcestershire. Season to taste with pepper. Transfer to fondue pot and serve immediately. |
| 4 |
Serve with cubes of white rolls, blanced asparagus, broccoli, carrot sticks, zucchini, mushroom, yellow and red pepper strips and cooked large rotini. |
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