Cheese Fondue (Fondue Neuchateloise)

Sue Stone


Recipe posted for Culinary Quest - Switzerland


★★★★★ 3 votes

30 Min
30 Min


  • 1 clove
    garlic, cut in half
  • 1-1/2 c
    white wine
  • 12 oz
    gruyere cheese, diced
  • 12 oz
    emmentaler cheese, diced
  • 1 tsp
  • 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

How to Make Cheese Fondue (Fondue Neuchateloise)


  1. Rub 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.
  2. In 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.
  3. Cut 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.

Printable Recipe Card

About Cheese Fondue (Fondue Neuchateloise)

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

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