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Recipe for :

Neuchatel Fondue
 

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Ingredients

1/2 clove. Garlic
1 lb. Gruyere Cheese
8 oz. Emmentaler Cheese
1 1/2 cups. Dry White Wine
1 tsp. Fresh Lemon Juice
4 Tbls. Cornstarch
1 1/2 tsp. Kirsch
2 - 3 turns of a pepper mill
Pinch of fresnly grated nutmeg

Method
  • Coarsely grate the cheese and mix them in the pot. Add wine, lemon juice, and cornstarch and stir over medium heat until cheese melts.
  • 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 smooth and creamy.
  • Transfer the pot to the burner on the table, where the fondue can simmer.

Fresh French bread or grilled sourdough will be great for dipping.

Note:

Before its first use, an unglazed clay fondue pot should have a mixture of milk and water cooked in it to season. Glazed ceramic or enameled cast iron can be used without seasoning.

 
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