Traditional Cheese Fondue [Fondue Neuchatel]*
This fondue is best made with traditional Swiss cheeses, either Gruyère or Emmental. Both will create the authentic consistency.
Cubes of day-old bread, with a little crust left on them, are best. Allow for half a baguette (6 to 8 ounces) per person. Crisp vegetables like celery and carrots also go well with this fondue.
1 garlic clove halved
1-1/2 cups dry white wine
4 cups coarsely grated Gruyère or Emmental cheese
3 teaspoons cornstarch
2 tablespoons kirsch or vodka
A pinch of ground nutmeg
Fresh ground pepper to taste
Rub the inside of the fondue pan with the cut side of the garlic; this imparts a slight flavor to the pot that will not overpower the flavors of the cheese.
Discard the garlic.
Pour the wine into the fondue pan and bring to a boil over a medium heat on the stovetop.
Reduce the heat to low and gradually add the grated cheese; a small handful at a time is a good measure.
Stir thoroughly to melt each handful before adding more.
Be careful not to add too much cheese at once, or it can become stringy or stick together in a clump.
Blend the cornstarch with the kirsch or vodka and stir into the fondue.
Continue cooking and stirring until the mixture is thick and creamy.
Stir in the nutmeg.
Add pepper to taste.
Transfer the Fondue Pot to the stand with the sprit burner lit.
Adjust the flame to a lower heat by moving the lever on the burner to close off some of the holes.
A low heat will be sufficient to keep the cheese smooth and warm without sticking.