Fondue Neuchateloise
Source of Recipe
www.potshopofboston.com
List of Ingredients
1/2 lb. Switzerland Swiss, shredded or finely cut
1/2 tablespoons flour
1 clove fresh garlic
1 cup Neuchåtel wine (or any light dry white wine of the Rhine, Riesling or Chablis types)
Salt, pepper, nutmeg to taste
1 loaf French or other white bread with a hard crust (or at least four hard rolls), cut into bite-size pieces each of which must have at least one side of crust.
(Optional) 3 tablespoons Kirschwasser or 2 tablespoons of any non-sweetened fruit brandy such as apple jack, slivowitz, cognac, etc., or light rum. Recipe
Dredge cheese with flour. Rub the cooking utensils well with garlic. Pour in the wine and set over a very slow fire. When the wine is heated to the point that air bubbles rise to the surface (never boiling point), stir with a fork and add the cheese by handfuls, each handful to be completely dissolved before another one is added.
Keep stirring until the mixture starts bubbling lightly. At this point add a little salt and pepper and a dash of nutmeg (optional). Finally add and thoroughly stir in the Kirschwasser (or other brandy). Remove the bubbling fondue from the fire and set immediately onto your preheated table heating element.
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