Fondue Neuchateloise

Fondue Neuchateloise

Ingredients:

1/2 lb Gruyere cheese, shredded
1/2 lb Emmentaler cheese, shredded
1 Tbsp cornstarch
2 cups dry white wine
1 clove garlic, peeled and bruised with the flat part of a knife
2 Tbsp kirsch
Freshly grated nutmeg to taste
Salt and freshly ground pepper to taste
1 large and crusty piece of bread such as French or Italian, cut into 1-inch cubes

Toss the shredded cheeses and cornstarch together in a bowl until thoroughly combined. Combine the wine and garlic in a 2-quart fondue pot or any flame-proof dish and bring to a boil over moderate heat. Boil for 2 to 3 minutes before removing and discarding the garlic.

Lower the heat so the wine barely simmers and add the cheese mixture a handful at a time, stirring constantly with a fork and letting each handful of cheese melt completely before adding another. When all the cheese has been added and the fondue is smooth, stir in the kirsch, nutmeg, salt, and pepper.

Place the fondue dish over an alcohol burner in the center of the table and serve with cubed bread. As per undying traditional lore, each diner shall spear a cube of bread with a long fondue fork and dip it in the cheese mixture to coat completely before eating.

Fondue lovers agree that allowing a crust of burned cheese to form on the bottom of the pot results in a taste-treat sensation that some consider the best part of the meal.

Serves 4 to 8 dependent upon the relative hunger level of respective diners.