← Back to Search Results European, Swiss
classic-swiss-cheese-fondue-neuchacircteloise

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.
 

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
spice Spice
by Ana Sortun
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
lidias-italy Lidia's Italy
by Lidia Bastianich
nigella-express Nigella Express
by Nigella Lawson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
raos-cookbook Rao's Cookbook
by Frank Pellegrino
american-masala American Masala
by Suvir Saran
good-to-the-grain Good to the Grain
by Kim Boyce
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
baked-explorations Baked Explorations
by Matt Lewis
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?