- 16 oz. Island Orchard cider (of choice)
- 1 lb. Light white cheese, shredded (brick, muenster)
- 1 lb. Aged Cheddar cheese, shredded (aged Swiss works well, too)
- 1 tsp. Garlic powder
- 1/2 tsp. White pepper
- Salt, to taste
- Roux, for thickening
In a medium sauce pan, bring cream to a soft, rolling boil. Add IO Cider to the pan, reduce heat to a simmer. Cook for 20 minutes. Add roux until sauce reaches desired thickness/consistency. Remove pan from heat. Slowly whisk in light white cheese of choice. Slowly whisk in aged cheddar cheese. Add spices. Taste. Add salt if necessary.
Use this recipe on breads, pretzels, in mac & cheese, on sausages, etc. Very versatile. If you use Swiss, I prefer the Apple Cherry Cider. It acts much like Kirschwasser. With cheddar, I prefer the Brut Apple or Pear Apple. Herbaceous Beast works well with this application, too. The hoppiness mimics beer very well.