Swiss Apple Cider Cheese Fondue

Cheese has its special moments in our household traditions—a unique French cheese for Christmas, a decadent cheese spread for my birthday, and, whenever the first snowfall hits, a cozy evening of cheese fondue. So, when the forecast called for snow this week, I was thrilled. And snow it did—nearly a foot—making this fondue feel even more special.

If you have struggled with cornstarch bubbles in your fondue – it is most likely from adding the cornstarch after the cheese melted. The solution is simple – toss the shredded cheese with the cornstarch beforehand, it makes all the difference—smooth and bubble-free.

The use of hard apple cider instead of white wine is a game-changer. It still has the boozy kick from the brandy, but the cider adds a subtle sweetness that complements the cheese beautifully. While bread is the traditional dipping choice in Switzerland, we love experimenting—just about anything tastes better after a dip in melted cheese (I think the Swiss agrees with that by the way).

How to Make Apple Cider Cheese Fondue

Prepare the Cheese Mixture

1. Mix the Cheese and Cornstarch:
   • In a large bowl, combine the Gruyère and Emmental cheeses with the cornstarch. Toss to coat evenly; this prevents clumping during melting.

Prepare the Fondue Base

2. Infuse the Saucepan:
   • Rub the inside of a medium saucepan with the cut sides of the garlic clove. Discard the garlic after use.
3. Heat the Liquids:
   • Add the hard apple cider and apple cider vinegar to the pan. Heat over medium-high heat until just simmering but not boiling.

Melt the Cheese

4. Add Cheese Gradually:
   • Lower the heat to medium-low and add the cheese in small handfuls, stirring constantly with a figure-eight motion. Allow each handful to melt completely before adding the next.

Finish the Fondue

5. Add the Brandy and Seasonings:
   • Once all the cheese is melted and smooth, stir in the apple brandy. Add a pinch of nutmeg and white pepper for extra depth of flavor.

Serve

6. Transfer to a Fondue Pot:
   • Pour the fondue into a warmed fondue pot. Keep the heat low to maintain a smooth, warm consistency.
7. Arrange the Fixings:
   • Serve with an assortment of cubed bread, boiled potatoes, cooked sausages, and fresh vegetables for dipping.

101 Guide to the Perfect Fondue

Cheese Selection Tips

• Gruyère and Emmental: This classic combination gives richness and stretch. Avoid pre-shredded cheese, as it often contains anti-caking agents.
• Substitutions: If you can’t find Emmental, substitute with Jarlsberg or a similar nutty cheese.

Balancing the Liquids

• Apple Cider: A flavorful cider adds a slight tang and complements the cheese.
• Vinegar: Balances the richness of the cheese with acidity.
• Brandy: Adds complexity to the flavor. Skip or substitute with apple juice for a non-alcoholic version.

Dipping Suggestions

• Bread: Day-old bread cubes are ideal as they hold their shape better.
• Proteins: Use already-cooked meats for safety.
• Vegetables: Blanch firmer vegetables like broccoli and cauliflower for a softer texture.

Fondue Technique

• Keep It Warm: Use a fondue pot or tea light to maintain warmth. Avoid overheating, which can cause separation.
• Stir Gently: Stir in a figure-eight motion to maintain a smooth, creamy consistency.

Swiss Apple Cider Cheese Fondue

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5 from 5 reviews

• Author: Julie McAleenan
• Total Time: 25 minutes
• Yield: Serves 4-6 1x
• Diet: Omnivore

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Description

A twist on classic fondue! Hard apple cider adds a sweet, layered flavor to this cozy winter warmer.

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Ingredients

Units USM Scale 1x2x3x

• 1 lbs (454 g) Gruyère cheese, grated
• 1/2 lbs (227 g) Emmental cheese, grated
• 2 tbsp (15 g) cornstarch
• 1 cups (240 ml) flavorful hard apple cider
• 2 tbsp (30 ml) apple cider vinegar
• 2 tbsp (30 ml) apple brandy
• 1 clove garlic
• Pinch of nutmeg and white pepper
• Baguette
• Boiled baby potatoes
• Cooked chorizo sausage
• Cooked apple sausage
• Granny Smith apple slices
• Radishes
• Celery sticks
• Broccoli florets
• Cauliflower florets

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Instructions

1. Prepare the Cheese Mixture
2. In a large bowl, combine the Gruyère and Emmental cheeses with the cornstarch. Toss to coat evenly.
3. Prepare the Fondue Base
4. Rub the inside of a medium saucepan with the cut sides of a garlic clove. Discard the garlic after use.
5. Add the hard apple cider and apple cider vinegar to the pan. Heat over medium-high heat until just simmering.
6. Melt the Cheese
7. Lower the heat to medium-low and add the cheese in small handfuls, stirring constantly with a figure-eight motion. Allow each handful to melt completely before adding the next.
8. Finish the Fondue
9. Once all the cheese is melted and smooth, stir in the apple brandy. Add a pinch of nutmeg and white pepper.
10. Serve
11. Pour the fondue into a warmed fondue pot. Keep the heat low to maintain a smooth, warm consistency.
12. Serve with an assortment of cubed bread, boiled potatoes, cooked sausages, and fresh vegetables for dipping.

Notes

• For a smoother fondue, use a fine-mesh sieve to remove any hard lumps from the grated cheese before mixing with cornstarch.
• If you don’t have apple brandy, substitute with an equal amount of dry white wine or additional apple cider.
• Leftover fondue can be stored in an airtight container in the refrigerator for up to 2 days; gently reheat over low heat before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Melting
• Cuisine: Swiss-inspired

Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 10
• Sodium: 600
• Fat: 35
• Saturated Fat: 20
• Unsaturated Fat: 10
• Carbohydrates: 20
• Fiber: 2
• Protein: 25
• Cholesterol: 100

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