Cheese Fondue Recipes

There are many types of fondue, Meat fondue is the classic. Cheese fondue comes from the Swiss. You can use various types of cheese, Appenzeller, Gruyere or a mixture. It is normal to use a "Caquelon" which is a special type of fondue pot. The cheese cooks into a cheesy cream over the heat. Using fondue forks, it is especially delicious to dip cubes of bread into the cheese.

My recipe uses Appenzeller cheese which is hard cow's milk cheese produced in the Appenzell region of Switzerland. The cheese has a strong smell and a nutty flavour. It can range to mild or very strong, depending how long is has aged.

Swiss Fondue Using Apenzeller Cheese

1 clove garlic
300ml dry white wine
2 heaped teaspoons cornflour
750g finely grated Appenzeller cheese
750g bread
4-8cl cherry brandy
nutmeg
white pepper

Peel the garlic and cut in half. Rub down the Caquelon with the garlic. Stir in the white wine and cornflour and cook gently over the heat taking care to smooth out any lumps. Gradually add the grated cheese and keep stirring until it melts and heats to a smooth cream. This will take about 15 minutes.

Cut the bread into cubes. Stir the cherry brandy into the creamy cheese. Add nutmeg and salt to taste. Dip the bread cubes, using a fondue fork into the cheese fonde.

This is a great fondue party recipe.

As a side dish choose a fruity dip accompanied by wine or tea to drink.

For dessert you can serve fresh fruit or a fresh fruit salad.


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