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).

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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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• Author: Julie McAleenan
• Total Time: 35 minutes
• Yield: Serves 4

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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.

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Ingredients

Scale 1x2x3x

1 lb (450 g) Gruyère cheese, grated

1/2 lb (225 g) Emmental cheese, grated (for creaminess and balance)

2 tbsp (15 g) cornstarch

1 cup (240 ml) flavorful hard apple cider

2 tbsp (30 ml) apple cider vinegar

2 tbsp (30 ml) apple brandy (or regular brandy)

1 clove garlic, peeled and halved

Pinch of nutmeg and white pepper (optional, for seasoning)

Suggested Dipping Fixings:

Baguette, cubed

Boiled baby potatoes

Cooked chorizo sausage, sliced

Cooked apple sausage, sliced

Granny Smith apple slices

Radishes, halved

Celery sticks

Broccoli florets

Cauliflower florets

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Instructions

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.

Notes

• Storage: Leftover fondue can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cider.
• Variations: Experiment with different cheeses like Fontina or Raclette for unique flavors.
• Serving Tip: Pair with a crisp white wine or cider.

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Main Course
• Method: Stove Top
• Cuisine: Swiss