Appenzeller® Fondue
Category : Main Courses
Preparation time :
0 min
Total time :
0 min
Portions :
4-5
- 700 g SURCHOIX or EXTRA Appenzeller®, grated
- 300 g Vacherin Fribourgeois, cut into small pieces
- 1 to 2 garlic cloves
- 400 ml light cider
- 2 1/2 tsp. cornstarch, diluted in a small glass of kirsch
- 1 1/2 tsp. lemon juice
- Ground pepper and nutmeg to taste
DIRECTIONS:
Rub the inside of fondue pot with garlic.
Bring cider to a boil; quickly add handfuls of grated cheese over medium heat, stirring constantly.
Bring to a boil for 10 to 15 minutes until creamy.
Add diluted cornstarch and lemon juice.
Cook for a further 10 minutes, stirring constantly.
Season with pepper, a little nutmeg, and paprika.
Serve immediately with the fondue gently simmering over its heater.
HANDY HINT:
Longer cooking time is intentional for a thicker, less stringy consistency and to prevent a layer of fat forming on the cheese.
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Did you know ... ?
- Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
- Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
- Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
- Industrial farming is virtually nonexistent in Switzerland.
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