Recipe: Fondue Neuch teloise (Cheese Fondue) for Smitty

Fondue Neuch teloise (Cheese Fondue)

Probably the most recognized traditional Swiss meal would be Cheese Fondue. The word Fondue comes from the French verb 'fondre' which means melting. It is traditionally shared during the winter months when good friends gather together.

400 grams / 13.5 oz grated Gruy re cheese
1 to 10 cloves of garlic (to taste)
400 grams / 13.5 oz grated Emmenthal cheese
400 ml / 13.5 floz. white wine*
1 tablespoon cornflour
1 liqueur glass full of Kirsch*
Freshly ground pepper to taste
Freshly ground nutmeg to taste

*Non-alcoholic version: replace the white wine with sour apple cider and the kirsch with lemon juice.

(For this recipe you'll need a purpose made Fondue pot or Caquelon (a pan made from earthenware) and a Rechaud (a heater to put on the table).) Firstly peel the garlic and cut the cloves coarsely. Cut another clove in half and rub the inside of the Caquelon with it. Mix the cornflour in a bit of the cold wine. Add the wine and grated cheese to the Caquelon. Start to heat it slowly and stir it constantly!! Now pour in the cornflour mixture and continue to heat. It is extremely important to keep stirring all the time or you won't get a creamy Fondue. When the cheese fondue is creamy and has completely melted, add the Kirsch and season with nutmeg and pepper.

At the table, put the Caquelon on the Rechaud (heater). Using long forks, dip cube s of bread into the cheese. Even at the table constant stirring is important otherwise the Fondue will catch and turn lumpy.

Fondue is usually served with either white wine or strong black tea. Sometimes, pickled gherkins and onions are also served. It is not recommendable to drink cold water or fizzy drinks alongside a Fondue, because this can lead to congealing of the cheese forming a lump in your guest's stomachs.

Variations:
Fondue Fribourgeoise: replace the Emmenthal chees e w ith Vacherin Cheese.(Vacherin fribourgeois - NOT to be confused with Vacherin Mont d'Or)

Mushroom Fondue: Morels and porcini mushrooms are added to the basic Fondue recipe.

Tomato Fondue: Tomato puree and diced tomato flesh (no seeds or peel!) are added to the basic Fondue recipe.

Shallot Fondue: replace the garlic with shallots.