Classic Cheese Fondue (Fondue Neuchâtel)
Equipment
Ingredients
Cheese Fondue
Emmental cheese (grated)
283 g
Gruyère cheese (grated)
283 g
garlic
1 clove
dry white wine
355 ml
lemon juice
5 ml
kirsch
45 ml
cornstarch
8 g
white pepper
0.5 g
nutmeg
0.5 g
sweet paprika
0.5 g
For Serving
day-old French bread or country loaf (cubed)
300 g
apple (sliced)
2 pcs
cornichon pickles
100 g
pickled onions
100 g
Instructions
Grate the cheeses
Grate both Emmental and Gruyère cheeses into equal portions.
Prepare the fondue pot
Rub the inside of a fondue pot or medium saucepan with a garlic clove.
Heat the wine and lemon juice
Add dry white wine and lemon juice to the pot and heat over medium heat until steaming.
Prepare the cornstarch slurry
Whisk kirsch and cornstarch together in a small bowl until smooth.
Melt the cheese gradually
While stirring constantly in a figure-eight motion, gradually add both cheeses a handful at a time, waiting until each handful is completely melted before adding the next.
Add the cornstarch slurry
When the mixture begins to bubble, stir in the kirsch-cornstarch paste.
Finish cooking and season
Continue to cook for another 3 to 5 minutes, and season with white pepper, nutmeg, and paprika. If cheese separates, increase heat and whisk quickly to bring it together.
Prepare the fondue burner
Carefully light the flame on your fondue set, following the manufacturer’s instructions.
Transfer to serving station
Carefully transfer the pot to your fondue set. If you’re going without a fondue set, simply place the pan on a wooden board or other heat-resistant material.
Serve the fondue
Serve the fondue with bread cubes or sliced apples, cornichon pickles, and pickled onions.
Storage
Best enjoyed fresh. Reheated fondue may separate slightly. Do not freeze.
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