RCI-BR.001.0074.001
Fondue neuchateloise
Swiss cuisine Yield: For 4 persons
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Gruyêre cheese400 ggrated (1 lb.)
- Emmenthaler cheese. grated (1 lb.)400 g
- dry white wine (2 cups)400 ml
- Rule of thumb: 200 g (8 oz.) cheese to 100 ml (½ cup) wine1 unit
- or more cloves garlic1 unit
- cornstarch4 tsp
- kirschwasser (¼ cup)50 ml
- pepper1 unitfreshly ground
- nutmeg. freshly grated1 unit
- or more baguettes (French bread)1 lbcut into bite-size cubes.
Method
1
Rub the caquelon with the clove of garlic. Alternatively, if one likes more garlic, chop finely and throw in the caquelon.
2
Add the dry white wine and warm slightly on the stove top, over a low flame.
3
Mix the cornstarch with the cheese so that the cheese particles are well dusted and add to the warm wine.
4
Melt the cheese stirring constantly in a figure eight pattern.
5
Stir until the mixture has thickened and starts to boil up.
6
Away from the heat, add the kirschwasser and blend in. Traditionally, the cornstarch is mixed into a slurry with the schnapps and added with it at this point. However, adding the cornstarch with the cheese makes it less likely that the fondue will "turn" (separate) and this method is used in many recipes for fondue.
7
Season with nutmeg and freshly ground pepper (black or white as you prefer).
8
Bring to the boil another 1 or 2 times.
9
Bring the caquelon to the table and place on the stand over the spirit burner. The heat should be regulated carefully so that the fondue stays hot but does not boil.