← Back to Search Results
European, Swiss
 Classic Swiss Cheese Fondue Neuchâteloise

Photo by:
Comments: 0
 

Recipe

When I visited the ski slopes of Zermatt, this dish was featured in all the mountaintop chalets. However, each of the different cantons in Switzerland has its own traditional variations, such as alternative cheeses, roasted garlic, morel mushrooms, plum schnapps, or cider. A ceramic or stoneware stub-handled dish called a coquelon is traditionally used for cooking and serving this classic fondue.

Authentic Swiss Gruyère and Emmentaler make for a truly memorable feast. A splash of kirsch (or kirschwasser), a clear cherry brandy, is added at the end to produce the desired zing.

Yield: Makes 4 to 6 servings

Ingredients

  • 8 ounces Emmentaler cheese
  • 8 ounces Gruyere cheese
  • 2 tablespoons cornstarch
  • 1 clove garlic, halved
  • 2 cups dry white wine, such as Rhine Riesling
  • 3 tablespoons kirsch
  • Dash of freshly grated nutmeg
  • Salt and white pepper (optional)

Dippers:

  • 2 baguettes, cut into bite-sized cubes, each with some crust on

Directions

Shred both cheeses coarsely or dice them into ¼-inch pieces. Toss the shredded cheese lightly with the cornstarch until evenly coated.

Rub the insides of a fondue pot with the garlic and discard the garlic. Pour the wine into the pot and set over low heat until bubbles rise.

Gradually add the cheese, a handful at a time, stirring each time until the cheese is completely melted. Avoid letting the mixture come to a boil.

Stir in the kirsch. Sprinkle with nutmeg and season to taste with salt and white pepper, if using.

Serve with a basket of crusty bread cubes to dunk into the sauce.

Notes

It is customary to offer guests a small glass of kirsch halfway through the meal. The golden crust that develops on the bottom of the pot is considered a prized finale to the meal.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6, does not include optional salt, but does include two 16 oz baguettes.

851kcal (43%)
839mg (84%)
0mg (1%)
205mcg RAE (7%)
323mg
80mg
41g
8g
4g
93g
83mg (28%)
1242mg (52%)
15g (75%)
27g (42%)
6mg (33%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
a-new-way-to-cook A New Way to Cook
by Sally Schneider
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
nigella-express Nigella Express
by Nigella Lawson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lucid-food Lucid Food
by Louisa Shafia
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
in-the-kitchen-with-david In the Kitchen with David
by David Venable
spice Spice
by Ana Sortun
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?