From the looks of the picture above, you’re going to be confused. As this is a post for vegan fondue, but isn’t that an oxymoron? (n. A rhetorical figure in which incongruous or contradictory terms are combined, as in a deafening silence and a mournful optimist.)
No, actually I believe it’s called progress. The traditional Swiss recipe for cheese fondue is very special. It consists of a 3-cheese combination. One of the cheeses in fact being almost sacred to this recipe is the Appenzeller cheese. Appenzeller cheese is indeed special and they take their secret recipe very serious.
The Fondue with out the Appenzeller
Appenzell is a Kanton in Switzerland that is mountainous and beautiful. It prides itself with top mountain peaks, numerous walking paths, and cows grazing the entire summer on the herbs growing in the fields of this region. With the finest grazing options for the cows, this produces the finest cheese around. In addition to the top grazing conditions, the cheese is then aged and rubbed daily with a special brine of herbs. This is the secret curing process…the brine. By rubbing the brine on regularly, it ensures that the delicious flavor absorbed during the aging or curing process is edible in the cheese.
The secret ingredients
The point you ask of Appenzeller cheese in a vegan fondue? The point I’m getting to, is that any recipe with a secret so guarded is undoubtedly good. This too is the case with the manufacture of the vegan cheese fondue that we found. Made entirely in Switzerland, the vegan Chef worked tirelessly to compile the perfect combination of the perfect ingredients. He too has a secret herb recipe added into his mixture, just like the Appenzeller people.
The results of this deeply kept secret in the vegan fondue is one worth tasting. I would really never have know the difference that I wasn’t eating a traditional Swiss cheese fondue-that’s how spot on his recipe is. It was absolutely perfect! I think anyone who is committed to an animal-free diet, has already made peace with the many items we just simply can’t ever enjoy. Fondue was one of them, until it wasn’t.
This is hands-down a delicious option for vegans. Of course, I supplement a few vegetable additions to the table for our needs. Items such as hard-boiled potatoes, pickles, a nice salad and of course, the bread. Together, this made for one of the best Fondue dinners ever for us. It was creamy, delicious, the perfect texture and color….and the best part was that it’s vegan!
- 1 package Vegan Swiss Cheese
- 2 cloves garlic diced
- 240 ml white wine
- follow the instructions of the manufactures directions. Get your ingredients needed for the recipe ready before you begin to cook the cheese
- add your wine
- now, open your vegan cheese
- cut open the tubes
- measure out the amount you need based on a per person serving
- add to the wine mixture
- and begin to stir as normal
- stir until it begins to bubble and boil and thicken up (about 5-8 minutes)
- Once fondue is all cooked, then bring pot to the heater on the table.