Swiss cheese and apple fondue
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  • Comfort food
préparation
20minutes
cuisson
20minutes
servings
4-6
type of dish
Appetizers and side dishes
préparation
20minutes
cuisson
20minutes
servings
4-6
type of dish
Appetizers and side dishes
Swiss cheese and apple fondue
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  • Comfort food
préparation
20minutes
cuisson
20minutes
servings
4-6
type of dish
Appetizers and side dishes
préparation
20minutes
cuisson
20minutes
servings
4-6
type of dish
Appetizers and side dishes
ingredient
  • 15 ml butter
  • 1 shallot(s) , finely chopped
  • 330 ml apple-flavoured beer (e.g. Éphémère)
  • 300 g grated Emmenthal
  • 300 g Rêverie cheddar, aged 3 years , grated
  • 200 g Gruyère cheese , grated
  • 15 ml cornstarch
  • To taste, apple(s) cubes
  • To taste, pear cubes
  • To taste, dates (pitted)
  • To taste, cubes of Compliments The Walnut Loaf
  • 15 ml butter
  • 1 shallot(s) , finely chopped
  • 330 ml apple-flavoured beer (e.g. Éphémère)
  • 300 g grated Emmenthal
  • 300 g Rêverie cheddar, aged 3 years , grated
  • 200 g Gruyère cheese , grated
  • 15 ml cornstarch
  • To taste, apple(s) cubes
  • To taste, pear cubes
  • To taste, dates (pitted)
  • To taste, cubes of Compliments The Walnut Loaf
prep time
  1. In a heavy-bottomed saucepan, heat butter over medium-high heat. Fry shallot in butter for 2 minutes, or until translucent.
  2. Reserve 15 mL (1 tbsp.) beer and pour remaining beer into saucepan. Reduce heat to medium-low and simmer for 2 minutes, or until beer is hot.
  3. Add the cheeses to the hot beer. Using a wooden spoon, stir constantly until cheese is completely melted and mixture is smooth. The fondue should bubble lightly.
  4. Dissolve cornstarch in the reserved beer and stir into the cheese mixture to incorporate.
  5. Cover with reserved sauce. Top with remaining grated cheese blend and then sprinkle with breadcrumbs.
  6. Transfer fondue to a fondue pot and place over the burner. Dip fruit cubes, dates and bread cubes into the fondue.