Christian Chefs Fellowship - Recipes - Neuchatel (Cheese) Fondue

CHRISTIAN CHEFS
INTERNATIONAL

Neuchatel (Cheese) Fondue

"Fondues From Around the World"
by Eva & Ulrich Klever

This is a very basic cheese fondue recipe. You can easily make this alcohol-free by using nonalcoholic wine or water and eliminating the kirsch.

Ingredients:
1/2 clove garlic
1 lb (450 g) Gruyere cheese
8 oz (225 g) Emmentaler cheese
1 1/2 cups (3/8 l) dry white wine (Neuchatel is best)
1 tsp fresh lemon juice
4 tsp cornstarch (level teaspoons, measure carefully)
1 1/2 tbsp (2 cl) kirsch
2-3 turns of a pepper mill
pinch of freshly grated nutmeg

Procedure:
Rub the inside of the pot with cut surface of garlic. Coarsely grate the cheese and mix them in the pot. Add wine, lemon, juice, and cornstarch and stir over medium heat until cheese melts (this should be done on the kitchen range). The lemon juice is important, as it gives a flavorful tang and encourages the cheese to melt quickly. Stir with a wooden spoon in a figure 8 motion to keep the cheese from getting stringy. Stir in kirsch, pepper and nutmeg, and cook a bit longer until mixture is smooth and creamy. Transfer the pot to the burner on the table, where the fondue can simmer. Serve with bite-size cubes of bread.