Dorothy Porker

Swiss Cheese Fondue with Appenzeller Cheese

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

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.

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.
Course Dinner, Main course
Cuisine Swiss
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 - 4 people
Author Dorothy Porker

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.

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

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