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Neuchâtel Fondue

Category : Main Courses
Rate - 22 votes - Cote de 3  1 comment

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Preparation time :
30 min

Total time :
30 min

Portions :
4

 
  • 1 garlic clove, halved
  • 600 g Gruyère AOC, grated or in strips
  • 200 g Britchon, grated or in strips
  • 4 tsp. cornstarch
  • 350 ml Neuchâtel white wine
  • 1 tsp. freshly squeezed lemon juice
  • 1 small glass kirsch
  • Freshly ground pepper
  • Freshly grated nutmeg
 

DIRECTIONS:

Rub inside of fondue pot with garlic and leave inside pot, if desired.

Mix Gruyère AOC, Britchon, and cornstarch in fondue pot, add white wine and lemon juice, and bring to a boil, stirring constantly, until cheese melts.

Add kirsch, season with pepper and nutmeg, and serve immediately.

Keep fondue pot warm over medium heat and invite guests to constantly stir fondue with their pieces of bread.

 

Last comments

mary :
22 Apr 15:06
 

This is an awesome recipe!

 

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  • Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
  • Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
  • Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
  • Industrial farming is virtually nonexistent in Switzerland.
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