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Basic Fondue (Fondue Neuchateloise)

Basic Fondue (Fondue Neuchateloise) comes together with Dry White Wine, Garlic, Emmental And Gruyere Cheese, Cornstarch, and Kirsch. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 1/2
• to taste
• 5 1/2 oz
• 1 tsp
• 1/2
• to taste
• to taste
• 6 oz

Method (preview)

1. 1

   (Note: the above measurements are for *each* person.

2. 2

   Multiply by your number of guests.)

3. 3

   Hiram Walker, or else maybe Bols.

4. 4

   Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky.

5. 5

   Put the wine in the dish and bring it to a boil.

6. 6

   Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more.

7. 7

   When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again.

8. 8

   Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly.