Have I come home from work, opened a back of instant Swiss cheese fondue and eaten it all by myself in front of the TV in the past? Maybe.
Of course homemade is better, but I save that effort for guests. I make mine with good quality apple cider and extra spicy Appenzeller. Cause just about everything else, I like my fondue with a little kick to it.
What is good apple cider?
I don’t know about anywhere else but good apple cider is everything but that ultra sweet piss they started selling ‘for women’ (I am ‘women’, stop it please). Find a proper French or English cider, or find out if any local brewers have popped up where you are. Just stay away from the piss stuff.
Fondue is barely a recipe, but still… on to the recipe.
Swiss Cheese Fondue with Appenzeller
A recipe for classic Swiss cheese fondue with a bit of extra kick from extra mature Appenzeller-cheese and apple cider.
Equipment
- Fondue- or saucepan
- Heater
Ingredients
- 2 c Appenzeller mature or extra mature, grated
- 2 c Gruyère grated
- 2 c Emmentaler grated
- 1 clove garlic
- 1 1/2 c apple cider
- 1 T corn flour
- 2 T cognac
Options for dipping into Swiss chees fondue
- 1 baguette
- 2 c mushrooms brushed clean of dirt
- 2 red peppers cut into thin slices
Instructions
- Mix together the grated Appenzeller, Gruyère and Emmenthaler cheese.
- Rub a saucepan or fondue pot with 1 clove of garlic and discard the garlic.
- Bring 1 1/2 c of good quality apple cider to a boil in the pot, lower the heat and melt in the grated cheese one hand at a time until all the cheese has melted.
- Mix 1 T cornflour with 2 T cognac to slurry and add this to the pot, bring back to the boil until the fondue has thickened to your liking, season with freshly ground black pepper and serve.
- Too thick? Add up to 1/4 c of additional cider. I like mine with bread, shrooms, red pepper and a glass of cider, but you do whatever you like.
