Fondue Neuchatel

Fondue Neuchatel

• 1 clove garlic

• 1 1/2 cups dry white wine

• 1 1/2 teaspoons lemon juice

• 2 cups (10 oz) grated Emmentaler cheese (or domestic Swiss)

• 2 cups (10 oz) grated Gruyere cheese

• 1 tablespoon corn starch

• 3 tablespoons kirsch

• white pepper, grated nutmeg, and paprika to taste ( I don't bother)

• French bread

Serves 4

Rub inside of fondue pot with a clove of garlic, slice the garlic and add it with the cheese. Heat the wine with the lemon juice carefully. Add the cheese gradually, stirring continuously in a figure-eight motion. Mix the kirsch and corn flour together. When mixture is bubbling, add the kirsch and corn flour mixture. Cook 2-3 minutes. Season to taste.

Serve with French bread cut into 1-inch cubes.