Cheese Fondue (Fondue Neuchateloise)

Sue Stone

By
@Bayhill

Recipe posted for Culinary Quest - Switzerland

Rating:
★★★★★ 3 votes
Comments:
Serves:
4
Prep:
30 Min
Cook:
30 Min
Method:
Fondue

Ingredients

1 clove
garlic, cut in half
1-1/2 c
white wine
12 oz
gruyere cheese, diced
12 oz
emmentaler cheese, diced
1 tsp
cornstarch
3 Tbsp
kirsch or other cherry-flavored liqueur
1 pinch
freshly grated nutmeg
1 pinch
white pepper
1 or 2 lb
loaves white bread, unsliced

Step-By-Step

1Rub the inside of the fondue pot with the garlic halves. Finely chop the garlic and sprinkle into the pot. Add wine; heat until wine is slightly warm. Add cheeses; melt over medium heat, stirring constantly. Do not let the cheese mixture boil.
2In a small bowl, combine cornstarch and liqueur; stir into cheese mixture. Season with nutmeg and white pepper. Place pot over an alcohol burner or small candle. Stir occasionally; do not let mixture boil.
3Cut bread into 1-1/2" cubes. Dip cubes of bread into cheese, using a fondue fork, letting bread soak up as much cheese as possible.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: German
Hashtags: #cheese, #fondue