Fondue Neuchâteloise (Cheese Fondue) Recipe

• 400 grams / 13.5 oz grated Gruyère cheese
• 1 to 10 cloves of garlic (to taste)
• 400 grams / 13.5 oz grated Emmenthal cheese
• 400 ml / 13.5 floz. white wine
• 1 tablespoon cornflour
• 1 liqueur glass full of Kirsch
• Freshly ground pepper to taste
• Freshly ground nutmeg to taste

For this recipe you'll need a purpose made Fondue pot or Caquelon (a pan made from earthenware) and a Rechaud (a heater to put on the table). Firstly peel the garlic and cut the cloves coarsely. Cut another clove in half and rub the inside of the Caquelon with it. Mix the cornflour in a bit of the cold wine. Add the wine and grated cheese to the Caquelon. Start to heat it slowly and stir it constantly!! Now pour in the cornflour mixture and continue to heat. It is extremely important to keep stirring all the time or you won't get a creamy Fondue. When the cheese fondue is creamy and has completely melted, add the Kirsch and season with nutmeg and pepper.

At the table, put the Caquelon on the Rechaud (heater). Using long forks, dip cube s of bread into the cheese. Even at the table constant stirring is important otherwise the Fondue will catch and turn lumpy.

Fondue is usually served with either white wine or strong black tea. Sometimes, pickled gherkins and onions are also served. It is not recommendable to drink cold water or fizzy drinks alongside a Fondue, because this can lead to congealing of the cheese forming a lump in your guest's stomachs.

Variations

Fondue Fribourgeoise: replace the Emmenthal chees e w ith Vacherin Cheese.(Vacherin fribourgeois - NOT to be confused with Vacherin Mont d'Or)

Mushroom Fondue: Morels and porcini mushrooms are added to the basic Fondue recipe.

Tomato Fondue: Tomato puree and diced tomato flesh (no seeds or peel!) are added to the basic Fondue recipe.

Shallot Fondue: replace the garlic with shallots.

Non-alcoholic version: replace the white wine with sour apple cider and the kirsch with lemon juice.

Helpful Hints

If the Fondue gets too runny, add another handful of cheese and let it cook on high heat, or add a little more diluted cornflour. If it gets too thick, add a little more Wine, Lemon Juice or Kirsch. If it starts to separate, then place it quickly back on the stove on high heat, stir briskly with a whisk and add a little more diluted cornflour.

For an extra treat give each adult a shot glass filled with Kirsch on the table. Prior to dipping the bread into the Fondue, they can dip the bread into the Kirsch.

Other foods which are often served to dip in the fondue are: boiled, peeled and cubed potatoes, blanched florets of broccoli and other vegetables, diced pieces of pear, grapes and other fruits.

(Serves 4 to 6)