There are many ways to make fondue, but today I’m showing you a basic Neuchâteloise recipe that takes just a few minutes to pull together. The only requirements are a good quality dry white wine, plus a 50/50 blend of Emmentalier and Gruyere cheese. Feel free to serve it up with bread, gherkins, steamed veggies, pickled carrots, pickled cauliflower, boiled fingerling potatoes … you name it.
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| 4-6 |
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There are many ways to make fondue, but today I’m showing you a basic Neuchâteloise recipe that takes just a few minutes to pull together. The only requirements are a good quality dry white wine, plus a 50/50 blend of Emmentalier and Gruyere cheese. Feel free to serve it up with bread, gherkins, steamed veggies, pickled carrots, pickled cauliflower, boiled fingerling potatoes … you name it.
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Ingredients
- 1 clove garlic , sliced lengthwise, no need to peel
- 2 cups dry white wine
- 1/2 lb Gruyère cheese , cubed or shredded
- 1/2 lb Emmental cheese , cubed or shredded
- 1 1/2 Tbsp cornstarch
- 1 pinch ground nutmeg
- salt
- pepper
Servings:
Units:
Instructions
- Rub a small, heavy bottomed pot with the cut end of raw garlic.
- Pour in the wine and heat it up until a few bubbles just begin to break the surface.
- Whisk a little wine into the cornstarch to make a smooth slurry and whisk it back into the pot.
- Add the cheese.
- Keep the heat low, and continue stirring until all the cheese melts in and the mixture thickens. For cubes, this can take ten minutes.
- Then stir in the nutmeg, salt, and pepper, to taste.
- Keep the cheese warm, over low heat, or add it to the “caquelon” part of a fondue set (the pot).
Recipe Notes
Accompaniments, as desired:
1 loaf Crusty bread, cubed
gherkins
boiled fingerling potatoes
pickled veggies
steamed veggies