in Switzerland

Cheese fondue from the canton of Appenzell in Switzerland

updated

Spread the love

Ingredients for 4 servings:

  • 700 g cheese, Appenzeller, grated
  • 4 dl white wine, sparkling
  • 4 cloves garlic
  • 2 tsp lemon juice
  • 2 tsp cornstarch (cornstarch)
  • 1 shot of schnapps (fruit brandy)
  • 1 pinch(s) of pepper
  • 1 pinch of nutmeg
  • 1 kg white bread, cut into cubes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rub the fondue pan with garlic, leaving the garlic in the pan. Add the white wine and cheese. Slowly bring to a boil, stirring constantly, until smooth. Season to taste with brandy, nutmeg, and pepper. Thicken with cornstarch (dissolved in a little cold white wine), and add it little by little until creamy. Dip the white bread into the cheese and enjoy.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Grilled vegetables on a bed of pasta

Eggnog – ricotta cream with strawberries