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

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

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

Infuse the Saucepan:
- Rub the inside of a medium saucepan with the cut sides of the garlic clove. Discard the garlic after use.
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

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

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

Transfer to a Fondue Pot:
- Pour the fondue into a warmed fondue pot. Keep the heat low to maintain a smooth, warm consistency.
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