Autumn Harvest Fondue
A spice bag is a quick and easy way to lend flavor to a simple cheese fondue. It can be used with wine- and beer-based fondues.
INGREDIENTS | SERVES 4–6
- ¾ pound Emmenthal cheese
- 1 tablespoon lemon juice
- ¾ pound Gruyère cheese
- 2 tablespoons cornstarch
- 2 cinnamon sticks
- 3 tablespoons apple schnapps
- 1 tablespoon coriander seeds
- ¼ teaspoon nutmeg
- 1 whole star anise (optional)
- 3 cups sliced apples
- 1¾ cups apple juice
- Toasted Flatbread
Finely dice the cheeses. Break the cinnamon sticks into several pieces. Place the cinnamon, the coriander seeds, and the star anise (if using) on a piece of cheesecloth about 6 inches by 6 inches. Use a piece of string to tie the cheesecloth and attach a cork to the other end of the string.
Heat the apple juice in a saucepan over medium-low heat. When the apple juice is warm, stir in the lemon juice. Add the spice bag, keeping the cork over the side of the saucepan so the bag can be pulled out.
When the apple juice is warm, remove the spice bag. Add the cheese, a handful at a time, stirring continually in a sideways figure eight pattern. Do not add more cheese until it is melted.
When all the cheese is melted, dissolve the cornstarch in the apple schnapps and stir into the fondue. Turn up the heat until it just bubbles and starts to thicken. Stir in the nutmeg. Transfer to a fondue pot and set on the burner. Serve with the sliced apples and flatbread for dipping.
Create Your Own Cheese Fondue
Want to experiment with adding your favorite spicy cheese to a fondue? For best results, try combining a small amount with a good melting cheese that isn't too strong in flavor, such as Emmenthal. If that works, try increasing the amount the next time you make the fondue. Be sure to add only as much wine as is needed. If you want to move completely away from the Swiss cheeses, try using the cheese alone at first to see how it works in the fondue before attempting to combine it with another cheese.
