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Neuchatel Fondue is a professionally run web site for professionals but there is plenty of interest in there for everyone interested in cooking. You will find many great recipes to try, some fascinating chef biographies and much, much more.

Run by Chris and Sharon Nakos, is designed to provide the food and restaurant industry with a direct way to showcase their establishments for maximum exposure.


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

  • 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.


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.