Neuchatel Style Cheese Fondue
Dive into the heart of Swiss culinary tradition with this irresistibly creamy Neuchâtel Style Cheese Fondue. Combining the nutty richness of Gruyère and Emmental cheeses with the crisp tang of dry white wine, this fondue is a luxurious experience perfect for sharing. Enhanced with a splash of Kirsch (cherry brandy) and a hint of freshly grated nutmeg, the smooth, velvety cheese blend is ideal for dipping cubes of crusty day-old bread or an assortment of blanched vegetables, apple slices, or boiled potatoes. Simple yet sophisticated, this recipe comes together in under 40 minutes, making it perfect for intimate dinners, cozy gatherings, or celebratory occasions. Keep your fondue warm at the table and let every dip transport you to the picturesque Swiss Alps!
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Recipe Information
Ingredients
- 200 grams Gruyère cheese
- 200 grams Emmental cheese
- 250 milliliters Dry white wine
- 1 clove Garlic
- 2 teaspoons Cornstarch
- 1 tablespoon Kirsch (cherry brandy)
- 1 pinch Freshly grated nutmeg
- 1 pinch Freshly ground black pepper
- 400 grams Day-old crusty bread (e.g., baguette or sourdough)
Instructions
Grate the Gruyère and Emmental cheeses into a large bowl and set aside.
Cut the day-old bread into bite-sized cubes and set aside for dipping.
Peel the garlic clove, cut it in half, and rub the inside of a heavy-bottomed fondue pot or a medium saucepan with the garlic halves for flavor. Discard the garlic or optionally mince it finely for a stronger garlic taste.
In a small mixing bowl, whisk the cornstarch and Kirsch until smooth and lump-free. Set aside.
Pour the white wine into the prepared fondue pot or saucepan. Heat it over medium heat until it just begins to bubble, but do not let it boil.
Gradually add the grated cheeses to the wine, one handful at a time, stirring constantly with a wooden spoon in a figure-eight motion until the cheese is fully melted and the mixture is smooth and creamy.
Stir in the cornstarch and Kirsch mixture to thicken the fondue. Continue cooking and stirring for 2–3 minutes until the cheese mixture thickens to a desired consistency.
Season the fondue with a pinch of nutmeg and a pinch of black pepper, stirring to combine.
Transfer the fondue pot to a tabletop burner or a heatproof trivet to keep it warm while serving.
Serve immediately with the bread cubes for dipping. You can also offer additional dipping items such as blanched vegetables, apple slices, or small boiled potatoes if desired.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.0 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1011 mg | 78% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 258 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
