Neuchâtel cheese fondue

Ingredients for 4 servings:

• 500 g cheese (Gruyère)
• 250 g cheese (Appenzeller or Freiburger)
• 250 g cheese (Vacherin Friborg)
• 1 clove(s) garlic
• 1 tsp, heaped cornstarch
• 0.3 liters of dry white wine
• 1 tsp lemon juice
• Kirschwasser or other clear fruit schnapps
• nutmeg
• pepper
• 1 kg white bread sticks

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

the most famous of all fondue recipes

Rub the fondue pot with a clove of garlic and pour in the wine. Preheat the wine on the stovetop. Before adding the coarsely grated cheese to the wine, add the lemon juice first, as this helps the wine and cheese blend well. Bring everything to a boil on the stovetop, stirring constantly. Once the fondue has melted and become creamy, add a glass of kirsch (a type of fruit) in which the cornstarch has been dissolved, and season with a little nutmeg and, to your liking, pepper. Be careful when seasoning, as the cheese is already strong! Now place the fondue pot on the tabletop hotplate. Everyone who dips their bread into the fondue with a long fork should stir once. This will keep the fondue creamy until the end. The crowning touch: Pour a little cherry brandy over the “crouton,” the crispy crust that forms on the bottom of the pan when the fondue is running low, light it, and serve this delicacy. Tip: Choose crusty bread with plenty of crust and cut it into bite-sized pieces before cooking. Don’t start preparing the fondue until all the guests have arrived. A light white wine makes an excellent aperitif. Use an electric hand mixer on low speed to stir in the cheese.