Swiss Appenzeller Fondue
Appenzeller’s strong flavor is used in small amounts to enhance the flavor in a fondue. Feel free to experiment by substituting Dijon mustard for the dry mustard.
Serves: 6Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- ½ lb. Appenzeller cheese
- ½ lb. Gruyère cheese
- ½ lb. Emmental cheese
- 1 garlic clove
- 1½ cups apple cider, divided
- 2 tsp. lemon juice
- 1 Tbsp. cornstarch
- 2 Tbsp. cognac
- 1 tsp. dry mustard
- ½ tsp. freshly ground black pepper
- 1 loaf stale bread, cut into cubes
- Finely dice the cheeses and set aside.
- Smash the garlic, peel, and cut in half. Rub the garlic around the inside of a medium saucepan. Discard. Add 1¼ cups apple cider to the saucepan and warm on medium-low heat, without allowing to boil.
- When the cider is warm, stir in the lemon juice. Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Don’t allow the fondue mixture to boil.
- When the cheese is melted, dissolve the cornstarch in the cognac and add to the cheese, stirring. Turn up the heat until it is just bubbling and starting to thicken. If necessary, add the remaining ¼ cup of cider. Stir in the dry mustard and freshly ground pepper. Transfer to a fondue pot and set on the burner. Serve with the bread cubes for dipping.