Classic Neuchatel Fondue

Submitted by: Dominic Alberth on 08/09/2008

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A very tasty cheese fondue

Ingredients

1 clove garlic
1 cup (8 fl oz/250ml) dry white wine
10oz (300g) Emmentaler cheese, diced or shredded.
10 oz (300g) Gruyere cheese, diced or shredded
1 1/2 tablespoons potato flour or cornstarch (cornflower) mixed with 1/4 cup (2fl oz/60 ml) kirsch
1/4 teaspoon ground white pepper
pinch of freshly grated nutmeg
crusty bread, cut into cubes, for serving
Bread: 1 loaf per 2-3 persons or about twenty 2.5cm cubes per person

Directions

Rub a medium, heavy saucepan with garlic. Either discard garlic pieces or finely chop them and add to the saucepan. Place pot over medium-high heat, add wine and bring just to a boil. Immediately reduce heat to low and add cheese, stiring slowly-about 5 minutes in all-otherwise, it may become stringy a tough. Add potato flour or cornstarch mixture. Simmer for about 2 minutes more. The fondue should gently sputter, not boil. (The fondue should be thick enough to just cover the bread; it will thicken at the table.)
Pour the fondue into a warmed fondue pot and serve immediately. At the tabel, guests should take several cubes of bread onto their plates, skewer one with a fork, and dip it into the the pot, twirling gently to prevent drips. Eat directly from the fork.

Course

Main

Servings

4-6

Time to prepare

40 Minutes

Difficulty

Medium

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