Fondue Neuchâteloise
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The Tale of Fondue Neuchâteloise
Story updated
Cheese fondue began in Alpine Swiss households as a practical winter solution: melting hardened cheese to dip stale bread into stretched both ingredients through the cold months. The Neuchâtel-style version became closely tied to Swiss national identity partly through a mid-20th-century marketing campaign by the Swiss Cheese Union promoting fondue as the country's signature dish.
Ingredients
Scale:· 4 servings
- 1 clove garlic, halved
- 1 1/2 cups dry white wine
- 1 tbsp lemon juice
- 8 oz Gruyère cheese, grated
- 8 oz Emmental cheese, grated
- 1 tbsp cornstarch
- 2 tbsp kirsch
- Pinch of nutmeg
- Cubed crusty bread, for dipping
Instructions
- 1Rub the inside of a fondue pot with the cut garlic clove.
- 2Warm white wine and lemon juice in the pot over medium heat.
- 3Toss grated cheeses with cornstarch, then add gradually to the wine, stirring in a figure-eight until melted.
- 4Stir in kirsch and nutmeg once smooth and bubbling gently.
- 5Transfer to a table burner to keep warm.
- 6Serve with cubed bread for dipping, stirring occasionally to keep smooth.
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