Fondue Neuchateloise
Fondue Neuchateloise is the classic Swiss cheese pot, built on equal weights of Gruyère and Emmenthaler melted into dry white wine and finished with kirschwasser. The cornstarch goes in with the cheese rather than as a slurry, which keeps the mixture smooth and far less likely to split. Cube the bread so each piece keeps some crust for the fork to catch. Lose a cube in the pot and Swiss custom says you buy the round.
Instructions
Rub the inside of a caquelon (fondue pot) with a cut clove of garlic. If you like a stronger garlic flavor, chop the garlic finely and leave it in the pot.
Pour in the white wine and warm it gently over a low flame. Toss the grated cheeses with the cornstarch until every shred is lightly dusted, then add them to the warm wine.
Melt the cheese, stirring constantly in a figure eight. Keep stirring until the mixture thickens and starts to bubble up.
Take the pot off the heat and stir in the kirschwasser. Season with freshly grated nutmeg and freshly ground pepper, then bring it back to the boil once or twice more.
Carry the pot to the table and set it over a spirit burner. Adjust the flame so the fondue stays hot without boiling.
For a faster method that resists separating, pour the wine into a cold pot with the garlic. Stir the cornstarch into the kirschwasser to make a slurry and add it to the wine, then heat quickly while whisking until the wine boils up and thickens.
Lower the heat and add the cheese a handful at a time, stirring constantly until each addition melts before the next goes in.
Give each diner a plate for bread and drips. Spear a bread cube with a fondue fork, dip it into the cheese, and turn the fork to coat every side before eating.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
