Appenzeller® Fondue

Catégorie : Plats Principaux

Temps de préparation :
0 min

Temps total :
0 min

Portions :
4-5

 
  • 700 g SURCHOIX or EXTRA Appenzeller®, grated
  • 300 g Vacherin Fribourgeois, cut into small pieces
  • 1 to 2 garlic cloves
  • 400 ml light cider
  • 2 1/2 tsp. cornstarch, diluted in a small glass of kirsch
  • 1 1/2 tsp. lemon juice
  • Ground pepper and nutmeg to taste
Appenzeller® Fondue

DIRECTIONS:

Rub the inside of fondue pot with garlic.

Bring cider to a boil; quickly add handfuls of grated cheese over medium heat, stirring constantly.

Bring to a boil for 10 to 15 minutes until creamy.

Add diluted cornstarch and lemon juice.

Cook for a further 10 minutes, stirring constantly.

Season with pepper, a little nutmeg, and paprika.

Serve immediately with the fondue gently simmering over its heater.

HANDY HINT:

Longer cooking time is intentional for a thicker, less stringy consistency and to prevent a layer of fat forming on the cheese.