Neuchatel Style Cheese Fondue

Recipe by echo echo
READY IN: 20mins
YIELD: 1 pint


  • 1
    clove garlic, split open
  • 1 12
    cups shredded swiss cheese (customarily 3/4 cup emmanthaler mixed with 3/4 cup gruyere)
  • 1
    teaspoon flour
  • 12
    cup dry white wine (for example, Neuchatel)
  • 3
    tablespoons kirsch or 3 tablespoons very dry sherry, per person
  • 1
    dash pepper
  • 1
    dash nutmeg
  • day-old French bread, cut or torn into 1 ½ inch squares,preferably with a bit of crust on each piece


  • Rub the inside of the fondue pot (or chafing dish or crockpot) with cut garlic clove.
  • Dredge the shredded cheese in flour.
  • Put the wine in the fondue pot and set on stove over low heat.
  • When the wine is warm enough to begin sending bubbles to the surface, but NOT HOT, begin to add the cheese, a handful at a time, as you whisk without stopping.
  • When all the cheese has been added and melted, slowly stir in the kirsch.
  • Rush the hot pot to the table (lamp under pot should be lit with a fairly high flame).
  • At the table add pepper and nutmeg.
  • Have diners spear pieces of bread, dunk it and swirl it to coat all sides, then lift it from the pot to their plates, twirling to keep it from dripping.
  • When cool enough, eat the whole piece at one bite.
  • Do NOT let the flame cool, as fondue separates and looks rubbery; if this happens add a little warmed (NOT cold) wine to revive it (wine can also be added to thin it, if needed).
  • The custom supposedly is to serve no other food with the fondue and to drink hot coffee or tea with it; 1 small glass of kirsch should be drunk halfway through and another at the end.