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Classic Swiss Cheese Fondue Neuchâteloise

Updated February 23, 2016

Cookbook

Fondue

Published by Chronicle

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.

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.

Makes4 to 6 servings

CostModerate

Easy

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationvegetarian

Mealdinner

Taste and Texturecheesy, savory, winey

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

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