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Fondue Neuchateloise

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FONDUE NEUCHATELOISE

1/2 lb (225 g) Gruyere cheese, shredded 1/2 lb (225 g) Emmentaler cheese, shredded 1 Tbs (15 ml) cornstarch (cornflour) 2 cups (500 ml) dry white wine (Neuchatel if possible) 1 clove garlic, peeled and bruised with the flat of a knife 2 Tbs (30 ml) kirsch (kirschwasser) A grating of fresh nutmeg Salt and freshly ground pepper to taste 1 large crusty bread such as French or Italian, cut into 1-inch (3 cm) cubes

Toss the shredded cheeses and cornstarch together in a bowl until

 thoroughly combined. 
  
 Combine the wine and garlic in a 2-quart (2 L) 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 centre of the table 
 and serve with cubed bread. Traditionally, each diner spears a cube of 
 bread with a long fondue fork and dips it in the cheese mixture to coat 
 it completely before eating. 
  
 Fondue aficionados know that allowing a crust of burned cheese to 
 form on the bottom of the pot results in a treat which some consider

the best part of the meal. SERVES 6 to 8 as an appetizer, or 4 to 6 as a main dish.



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