Classic Cheese Fondue (Fondue Neuchâtel)
A classic Swiss Fondue Neuchâtel of melted Emmental and Gruyère cheeses, white wine, and kirsch served bubbling in a pot for communal dipping.
Equipment
Ingredients
Main Ingredients
Emmental cheese (grated)
283 g
Gruyère cheese (grated)
283 g
garlic (whole)
1 clove
dry white wine (room temperature)
355 ml
lemon juice (freshly squeezed)
5 ml
kirsch
45 ml
cornstarch
8 g
white pepper (freshly ground)
1 pinch
nutmeg (freshly grated)
1 pinch
sweet paprika
1 pinch
For Dipping & Serving
French bread (day-old, cubed 1-inch)
400 g
apple (sliced)
2 piece
cornichon pickles
100 g
pickled onions
100 g
Instructions
Grate the cheeses
Grate 283 g Emmental and 283 g Gruyère cheese (about 2½ cups each).
Prepare the fondue pot
Rub the inside of a fondue pot or medium saucepan with 1 garlic clove.
Heat the wine
Add 355 ml dry white wine and 5 ml lemon juice; heat over medium heat until steaming, about 4 minutes.
Make the cornstarch slurry
Place 45 ml kirsch and 8 g cornstarch in a small bowl and whisk until smooth.
Melt the cheese
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.
Thicken the fondue
When the mixture begins to bubble, stir in the kirsch-cornstarch paste.
Season and finish cooking
Cook for another 3–5 minutes, then season with white pepper, nutmeg, and paprika. If cheese begins to separate, increase heat and whisk vigorously.
Light the fondue burner
Carefully light the flame on your fondue set following the manufacturer’s instructions.
Transfer to table
Transfer the pot to the fondue burner. If without a fondue set, place pan on a wooden board or heat-resistant surface.
Serve
Serve the fondue with bread cubes, apple slices, cornichon pickles, and pickled onions.
Storage
Fondue is best enjoyed fresh; leftovers can be refrigerated and gently reheated, but texture may change.
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