Made this last night, and it was a smash. Sautee one finely diced shallot and one finely diced small Granny Smith apple in butter until golden and tender, then add 2 cups of hard cider and bring to a boil, reduce heat and stir in, one handful at a time, 1 1/2 pounds shredded extra sharp cheddar (Oregon Tillamook is my go-to) that has been tossed with 2 1/2 TBSP corn starch and 1/2 TSP dry mustard, until smooth.
For bread, I used some of that incredible Geroge Lang Postato Bread in the "Beard on Bread" thread, cubed and toasted.
You will ask yourself why in the heck folks abandoned the fondue fad in the 1960s. This is incredibly good!

YUM!!