Fondue Neuchatel


1 clove garlic

1 ½ cups dry white wine (kirsch)

1 teaspoon lemon juice

2 cups grated emmenthal cheese

2 cups grated Gruyere cheese

1 tablespoon cornflour

3 tablespoons kirsch

white pepper, grated nutmeg, paprika pepper to taste

French bread stick for serving


Rub the inside of the fondue pot with a clove of garlic

Heat the wine with the lemon juice carefully

Add the cheese gradually stirring continuously in a figure of eight motion

When the mixture is bubbling add the kirsch & cornflour, blended together

Cook 2-3 minutes to season

Serve with bread cut into 1 inch cubes