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Gruyère Cheese Fondue with Apple Cider

Gruyère Cheese Fondue with Apple Cider

There isn’t much better than cheese fondue on a blistering winter evening. This recipe uses hard apple cider instead of white wine which gives the fondue deeper, sweeter and more layered flavors.

Cheese makes a few annual traditional appearances in our household  – for Christmas we order a special cheese from France, a spread of the best cheese for my birthday, and on the first snowfall we eat cheese fondue while watching Aspen Extreme.  So, you can image how thrilled I was when snow was on this week’s forecast.  And snow it did.  About one foot, making this cheese fondue extra special.

In years past, I had cornstarch bubbles in my fondue from adding the cornstarch after the cheese melted.  This time, I mixed the shredded cheese and the cornstarch before melting, and there were no bubbles in sight.

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I love the addition of hard apple cider instead of white wine. The fondue still has a boozy taste from the brandy, but the cider adds in a touch of sweetness that pairs perfectly with apples.  We served ours with a whole bunch of vegetables and some sliced sausages. 

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Gruyère Cheese Fondue with Apple Cider


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  • Author: Julie McAleenan
  • Total Time: 50 minutes
  • Yield: 3-4 1x

Description

There isn’t much better than cheese fondue on a blistering winter evening. This recipe uses hard apple cider instead of white wine which gives the fondue deeper, sweeter and more layered flavors.


Ingredients

Scale
  • 1lb (1/2 kg) Gruyère cheese, grated
  • 2 tbsp corn starch
  • 1 cup (240 ml) flavorful hard apple cider (in you liquor store)
  • 1 tbsp apple cider vinegar
  • 2 tbsp apple brandy or regular brandy

Fixings for Fondue -You can use whatever you’d like to dip but here is a list of what we used

  • 2 chorizo sausages, cooked
  • 2 apple sausages, cooked
  • Granny Smith Apple
  • Radishes
  • Celery
  • Broccoli
  • Cauliflower

Instructions

  1. In a large bowl, thoroughly mix cheese and corn starch.
  2. In a medium sized saucepan, heat cider and vinegar over medium to high heat until just simmering.
  3. Keeping a gentle (very gentle) simmer and start adding handfuls of cheese.
  4. Once the cheese has melted continue adding handfuls until all of the cheese has been mixed in.
  5. While keeping a constant stir, increase the heat until the cheese starts to bubble.
  6. Then turn down the heat and add brandy.
  7. Cut desired vegetables and meats (meat should be already cooked) into bite size pieces.
  8. Transfer to a fondue pot, grab some wine, watch the snowfall and dig in!
  • Prep Time: 20 mins
  • Cook Time: 30 mins
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