Fondue from Eastern Switzerland

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for 4 persons

  • 1 clove of garlic, peeled and sliced into two
  • 400 g. Appenzeller® cheese, grated
  • 400 g. Tilsiter Suisse (red label), roughly grated
  • 3 dl. cider (fermented apple juice)
  • 4 teaspoons of cornflour
  • 1 teaspoon of lemon juice
  • 1 small glass of apple eau-de-vie or calvados
  • Ground pepper, grated nutmeg


  1. Rub the fondue pot with the clove of garlic. Mix the Appenzeller® and the Tilsiter with the cornflour, add the cider and lemon juice then bring to the boil whilst stirring continuously. Flavour with the apple, the pepper and nutmeg, bring to the boil briefly once again and serve immediately.

Cheese in this recipe