Fondue “Appenzeller”

  • Created By
    Appenzeller
  • Shared On
    10/31/14
  • Posted In
    Cheese Fondue
  • Fondue “Appenzeller”
  • Fondue “Appenzeller”
  • Fondue “Appenzeller”
Rating:
Servings:
For 4 Pers
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
A word from the cook
Appenzeller Fondue is the Strongest Fondue yet – creamy with aged flavor.
Ingredients

♣ 700 g Appenzeller SURCHOIX or EXTRA, grated
♣ 300 g Freiburger Vacherin, cut into small pieces
♣ 1–2 cloves of garlic
♣ 40 ml cider
♣ 2½ teaspoons corn flour, dissolved in 1 dl of White Wine
♣ 1½ teaspoons lemon juice
♣ Pepper and nutmeg as desired

Instructions

Fondue “Appenzeller“ tastes unmistakeably spicy and is the favourite of cheese connoisseurs!
Rub the ceramic fondue pot (caquelon) with the clove of garlic. Add the cider and bring to the boil, then sprinkle the grated cheese quickly in handfuls over a medium heat, stirring continuously until creamy. Let it simmer on a low heat for about 10 to 15 minutes. To thicken, add the corn flour dissolved in Kirsch and the lemon juice. Let the fondue simmer for a further 10 minutes, stirring continuously. Season with the pepper, a little nutmeg and paprika and serve the fondue immediately on the special fondue spirit burner.
Baked potatoes are great for dipping into the fondue, or just eating on their own.
Tip 😉
The longer cooking time means that the fondue will be much creamier, less «stringy» and a layer of fat will not form on top of the cheese.

1 Note

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