Gruyère and Cider Fondue | culture: the word on cheese
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Gruyère and Cider Fondue

Looking for a deliciously simple Valentine’s Day dinner to enjoy at home? This apple-y Gruyere fondue made with hard cider, cider vinegar, and apple brandy is sure to fit the bill. Just add some sliced kielbasa, a baguette, and some romantic tunes.

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.

Get the recipe on Bon Appetit
Photo by José Picayo

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.