Cheese Fondue

Fondue “Appenzeller”

Name: Fondue “Appenzeller”
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: For 4 Pers
Cuisine: Swiss
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

“Appenzeller Fondue is the Strongest Fondue yet – creamy with aged flavor.”

Cheese Appenzeller
Servings For 4 Pers
Prep 20 mins
Cook 15 mins
Total 35 mins

Method

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.

Method

A note when the nights get long