in Switzerland

Cheese fondue from the canton of Neuchâtel

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Ingredients for 3 servings:

  • 500 g cheese, Gruyere
  • 250 g cheese, Emmental
  • 3 ½ dl white wine, Fendant
  • 5 cloves garlic
  • some nutmeg
  • some pepper, from the mill
  • some cherry brandy, approx. 1 to 2 cl
  • 2 tsp cornstarch, approx.
  • 2 tbsp chives, finely chopped
  • 1 kg white bread

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Cut the bread into cubes and place in a bowl. Add the white wine and garlic to a fondue pan, then grate the cheese into the wine using a hash brown grater. Melt the mixture while stirring and bring to a boil. Once boiling, dissolve the cornstarch in the kirsch and use it to thicken the fondue. Season to taste with pepper, nutmeg, and chives. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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