Classic Swiss Cheese Fondue

This recipe is part of a paid collaboration with Kaas Uit Zwitserland to promote Appenzeller cheese.

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 utlra sweet piss they once 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.

A pot of cheese fondue with a Swiss cross covered in cheese hovering above it and a block of extra spicy Appenzeller in front of it

Swiss Cheese Fondue with Appenzeller

Dorothy Porker
A recipe for classic Swiss cheese fondue with a bit of extra kick from extra mature Appenzeller-cheese and apple cider.
Prep Time 10 mins
Cook Time 15 mins
Course Dinner, Main course
Cuisine Swiss
Servings 2 - 4 people

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.
Keyword appenzeller, cheese, cheese fondue, fondue, swiss cheese

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor Zwitserse kaasfondue met Appenzeller.