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Fondue from Neuchatel

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Fondue from Neuchatel

EVS. 1 tbsp corn flour
Freshly ground white pepper
1tbspLemon juice
1cloveGarlic
1tbspKirsch or other snaps
350gGruyere cheese
350gSamsø cheese
4dlDry white wine

Instructions for Fondue from Neuchatel

To prepare the Fondue from Neuchatel recipe, please follow these instructions:

Grate the cheese, possibly. Cut the samsø cheese into cubes if it is hard to tear.
Rub the fondue inside with the overgrown garlic, crush it and leave it in the pan.

Pour white wine and lemon juice into the pan and heat it to boiling point. DO NOT boil.

Moisten the heat and add the cheese with stirring. Stir well until the mass is uniform and just begin to bubble (do not boil).

Stir (if it seems too thin) maizena with the cherry / snap and put it in the curd. Heat up and taste with freshly ground white pepper.

Set on the table and each guest spreads a piece of bread with the fondue gauze, turn around until the bread is fully covered.

Serving: Maizena can be dispensed with if the curd is creamy and dense, so snaps / cherries come in, after which it is tasted as mentioned above.

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