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.