Fondue Neuchâteloise Gruyère AOP

20'

Ingredients for

4

Note

Attention changement nombre de personnes

  • 600 g
    grated or thin slices of Gruyère AOP
  • 200 g
    grated or thin slices of mature Brichton cheese
  • 1
    clove of garlic, cut into two
  • 4 tsp
    corn flour
  • 3.5 dl
    Neuchâtel white wine
  • 1 tsp
    fresh lemon juice
  • 1 small glass
    of kirsch (optional)
  • +
    freshly ground pepper
  • +
    freshly grated nutmeg (optional)

Preparation

  1. Rub the fondue dish with the clove of garlic. Leave in pot if desired.
  2. Mix the Gruyère AOP, the Britchon and the corn flour together in the fondue dish, add the white wine (and lemon juice) and bring to a boil while stirring continuously, until the cheese has melted.
  3. Add the kirsch, season with pepper and nutmeg and serve immediately.
  4. To serve, put the fondue dish on the burner over a moderate flame and ask your guests to stir the fondue with their piece of bread before eating.

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