Appenzeller cheese fondue

Ingredients for 4 servings:

• 700 g cheese (Appenzeller)
• 300 g cheese (Vacherin Fribourgeois AOC)
• 1 garlic clove(s)
• 400 ml apple cider
• 1 tsp cornstarch
• 1 jar of cherry brandy (shot glass) to mix the starch
• ½ tsp lemon juice
• some pepper
• some paprika powder
• some nutmeg

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Rub the fondue pot with the garlic clove. Grate the Appenzeller cheese and Vacherin Fribourgeois AOC. Bring the cider to a boil in the fondue pot. Then, gradually add the grated cheese over medium heat, stirring constantly, and bring to a boil until smooth. Simmer for approximately 10-15 minutes. To thicken, add the cornstarch dissolved in the kirsch and the lemon juice. Simmer the fondue for another 10 minutes, stirring constantly. Season with pepper, a little nutmeg, and paprika. Serve the fondue immediately on a chafing dish (tabletop stove). TIP: The longer cooking time makes the fondue creamier, less stringy, and prevents a layer of fat from forming on the cheese.