Appenzeller® Fondue

You can serve the fondue classically with pieces of bread or offer a wider range of snacks to dip in it.

Ingredients

• 500 g of Appenzeller® Black Label
• 300 g of Appenzeller® Silver Label
• 2 cloves of garlic
• 4 tsp of corn starch
• 3.5 dl of acidic white wine, e.g. Sauvignon Blanc
• 4 cl of Kirsch cherry spirit
• In addition:
• white bread
• small potatoes
• broccoli, cauliflower
• radish tops
• green apple
• gherkins, cocktail onions

Do this

1. First, prepare the side dishes to be dipped. Cube the bread. Parboil the potatoes and cut into pieces.
2. Cut the broccoli and cauliflower into buds and cook in salted water for approx. five minutes.
3. Wash the radishes and dice the apples. Put all the ingredients in serving bowls.
4. Prepare the fondue.
5. Remove the rind from the cheeses and grate coarsely. Put the grated cheese in the bowl.
6. Add the cornstarch on top and mix well with the grated cheese.
7. Peel and cut the garlic cloves in half. Place in the fondue pot.
8. Measure the wine on top and heat. First add half the cheese and mix well. Once the cheese has melted, add the rest of the grated cheese. Stir vigorously until the mixture is smooth and add the Kirsch cherry spirit. Cook for approximately 5 more minutes, stirring the whole time. Garnish with nutmeg and mix.
9. Place the fondue pot over a flame at the table and enjoy!