Go Back
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 minutes
Cook Time 15 minutes
Course Dinner, Main course
Cuisine Swiss
Servings 2 - 4 people


  • Fondue- or saucepan
  • Heater


  • 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


  • 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