Fondue Neuchâteloise
Cuisine: Switzerland
Author: Clifford A. Wright
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
  • 2 tablespoons kirsch
  • ¼ cup white wine
  • 1 tablespoon corn starch
  • 1 large garlic clove, cut in half
  • 1 pound Gruyère cheese, in ¼-inch dice
  • 1 pound Emmentaler cheese, in ¼-inch dice
  • 1 pound Appenzeller cheese, in ¼-inch dice
  • Pinch of nutmeg
  • Pinch of black pepper
  • 2 ⅓ cups white wine (see Note)
  • 1 ½ to 2 loaves day-old crusty French baguette (about 1 ½ pounds), cut into 1-inch cubes
  1. In a small bowl, mix the kirsch, ¼ cup wine, and corn starch until well blended.
  2. Rub the inside of the caquelon, the fondue pot, with the cut side of the garlic clove, rubbing all over. Put the cheeses in the pot with the nutmeg and pepper. Pour the white wine over the cheese and turn the heat to medium. Start to stir in a figure-eight motion, stirring constantly. Once the cheese has melted add the flour and kirsch mixture and stir until well blended.
  3. Light the Sterno in the table heater and transfer the caquelon to the table heater, keeping the cheese hot but under a boil. You may need to adjust the cover of the Sterno burner to control the heat. Start eating immediately being careful you don’t burn your mouth. The guest of honor eats first.
Recipe by Cook-Coquus at