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Tilsiter and Appenzeller Fondue with Pears

This Swiss specialty is prepared with different cheeses depending on the region. The most popular recipe in eastern Switzerland is based on a mixture of Tilsiter and Appenzeller.

Recipe for Tilsiter - Appenzeller and Pear Fondue


Serves 4

Preparation : 30 min

  • 2 1/4 cups Appenzeller
  • 2 1/4 cups of Tilsiter
  • 1 1/2 cups cider
  • 3 1/2 tsp of cornstarch
  • 2 cloves garlic
  • A lemon for the juice
  • Nutmeg
  • Pepper
  • 63 cups pears
  • 2 baguettes


Wash the pears, cut them in four, remove the seeds and cut them into 1" cubes. Rub the pot with the peeled and halved garlic cloves.

Coarsely grate the two cheeses in the caquelon. Add the cider, a little lemon juice and the cornstarch. Melt the cheese without ever stopping watching it or stirring.

Season with pepper and freshly grated nutmeg, cook for ten more minutes and then remove from the heat to prevent the preparation from becoming too thick.

During the meal, leave the caquelon on a heat source so that the cheese does not harden. Use fondue forks to dip the diced pears in the cheese and serve with the baguettes cut into small pieces.


To prevent the cheese from sticking to the center of the pot, slowly bring it to a boil and stir constantly in a figure eight.

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