Appenzeller® Fondue by Linnea Vihonen

Serve the fondue the classic way with cubes of bread, or create a wider selection of delicious accompaniments for dipping.

Ingredients

• 800 g Appenzeller® Black Label, or 500 g Appenzeller® Black Label and 300 g Appenzeller® Silver Label
• 2 garlic cloves
• 4 tsp cornflour (cornstarch)
• 350 ml crisp, acidic white wine, e.g. Sauvignon Blanc
• 40 ml Kirsch (cherry brandy, optional)
• ¼ tsp ground nutmeg

To serve:

• White bread
• Small potatoes
• Broccoli and cauliflower
• Green apple
• Cocktail gherkins and pickled pearl onions

Do this

1. First, prepare the accompaniments for dipping. Cut the bread into cubes. Boil the potatoes until just tender, then cut larger ones into pieces and leave smaller ones whole.
2. Cut the broccoli and cauliflower into florets and cook in salted water until tender but still firm.
3. Dice the apples. Arrange all the accompaniments in serving bowls.
4. Prepare the fondue.
5. Remove the rinds from the cheeses and grate coarsely into a bowl.
6. Add the cornflour and mix thoroughly with the grated cheese.
7. Peel and halve the garlic cloves. Place them in a fondue pot.
8. Pour in the wine and bring to a boil. Keep the wine hot and add half of the cheese. Whisk vigorously with a balloon whisk. Add the remaining grated cheese, whisking continuously until the mixture is smooth.
9. If desired, add a splash of Kirsch. Continue cooking for about 5 minutes at a gentle simmer, stirring constantly.
10. Finish with the ground nutmeg and stir well.
11. Place the fondue pot over a burner at the table, dip in your favourite accompaniments and enjoy!