Neuchatel Cheese Fondue Food

NEUCHATEL STYLE CHEESE FONDUE

Steps:

• Rub the inside of the fondue pot (or chafing dish or crockpot) with cut garlic clove.
• Dredge the shredded cheese in flour.
• Put the wine in the fondue pot and set on stove over low heat.
• When the wine is warm enough to begin sending bubbles to the surface, but NOT HOT, begin to add the cheese, a handful at a time, as you whisk without stopping.
• When all the cheese has been added and melted, slowly stir in the kirsch.
• Rush the hot pot to the table (lamp under pot should be lit with a fairly high flame).
• At the table add pepper and nutmeg.
• Have diners spear pieces of bread, dunk it and swirl it to coat all sides, then lift it from the pot to their plates, twirling to keep it from dripping.
• When cool enough, eat the whole piece at one bite.
• Do NOT let the flame cool, as fondue separates and looks rubbery; if this happens add a little warmed (NOT cold) wine to revive it (wine can also be added to thin it, if needed).
• The custom supposedly is to serve no other food with the fondue and to drink hot coffee or tea with it; 1 small glass of kirsch should be drunk halfway through and another at the end.

SWISS FONDUE

Steps:

• In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes -- either Swiss peasant bread or French or Italian.;

NEUCHATEL CHEESE FONDUE

Steps:

• Rub the inside of the pot with cut surface of the garlic. Coarsely grate the cheese and mix them in the pot. Add wine, lemon juice, and cornstarch and stir over medium heat until cheese melts. The lemon juice is important, as it gives a flavorful tang and encourages the cheese to melt quickly. Stir with a wooden spoon in a figure 8 motion to keep it from getting stringy (if it does, keep stirring in figure 8, it will eventually melt correctly). Stir the Kirsch, pepper and nutmeg, and cook a bit longer until the mixture is smooth and creamy.