This apple cider fondue recipe is delightfully complex and fun to eat. Dry apple cider gives the fondue a hint of sweetness and a little bite, while a blend of traditional Swiss cheeses lend richness and a hint of funk. Other additions like fresh bay leaf and apple cider vinegar round out the flavor with brightness and pop. Serve with seeded rye pretzel bites (recipe below), tart apples, sliced sausage, blanched young carrots and broccoli, and lemony radishes.
- 1 1/2 cups coarsely grated Emmi Roth Gruyere cheese (about 6-ounces)
- 1 1/2 cups coarsely grated Emmi Roth Emmentaler cheese (about 6-ounces)
- 1 cup coarsely grated Emmi Roth Appenzeller cheese (about 4-ounces)
- 3 tablespoons cornstarch
- 1 teaspoon dry mustard powder
- 1 1/4 cup hard apple cider, preferably a dry variety
- 2 tablespoons apple cider vinegar
- 2 fresh bay leaves
- 1/2 teaspoon fresh ground black pepper
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For best texture and temperature, fondue should be made just before you'd like to serve it. Prep everything else, and then melt the cheese into the cider just as the first guests arrive.
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Toss grated cheese with cornstarch and mustard powder.
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Pour apple cider, vinegar, and bay leaves into a heavy bottomed saucepan and set over medium heat. When mixture begins to bubble and steam, turn heat to medium-low, and stirring constantly, add cornstarch-covered cheese a handful at a time. Wait until cheese has completely melted before adding another handful. When all the cheese has been added and mixture is smooth and velvety, add pepper, pour into fondue pot with a warmer, and serve with pretzel bites (recipe below), tart apples, vegetables, and sausage.