Fondue Neuchateloise: A Swiss Dish Of Cheese And Wine

Fondue Neuchateloise is a classic Swiss fondue made from a combination of Gruyere and Emmenthaler cheese, dry white wine, garlic, nutmeg, and pepper. The dish is served with bread cubes, apples, cornichon pickles, and pickled onions. Fondue Neuchateloise is named after the city of Neuchâtel in the Vaud region of Switzerland, which is known for its cheese. The fondue is prepared by melting the cheese and wine mixture, and then adding spices and kirsch or cherry-flavoured liqueur. The fondue is served hot and bubbling, and it is important to dunk the bread in a stirring motion to maintain the proper consistency.

Gruyere and Emmenthaler cheese

Fondue Neuchateloise is made with a combination of Gruyere and Emmenthaler cheese. Gruyere is a tangy and nutty cheese that is produced in the town of Gruyere in Switzerland. It has a unique flavour and is often considered the star ingredient of Fondue Neuchateloise. Emmenthaler, on the other hand, is a milder cheese that helps to balance the stronger flavour of Gruyere.

When preparing Fondue Neuchateloise, it is important to use well-matured Swiss cheese to ensure a smooth and creamy texture. The cheese should be grated or diced to facilitate melting. The ratio of cheese to wine is crucial, with a general rule of thumb being 200 grams of cheese per 100 millilitres of wine.

To make the fondue, the inside of a fondue pot is typically rubbed with garlic. The garlic adds a subtle flavour to the dish and is considered essential by some enthusiasts. Dry white wine is then added to the pot and warmed over a low flame. The wine should not be allowed to boil, as this can affect the texture of the fondue.

Once the wine is warm, the cheese is gradually added and melted, with constant stirring in a figure-eight pattern. This technique helps to ensure that the cheese melts evenly and smoothly. It is important to maintain a low heat to prevent the cheese from becoming stringy or tough.

After the cheese has melted, kirsch, a cherry-flavoured liqueur, is added to the mixture, along with spices such as nutmeg and white pepper. The fondue is then served hot, with bread cubes or other dipping items such as apples or vegetables.

Fondue Neuchateloise is a classic Swiss dish that has gained popularity worldwide. It is known for its rich, indulgent flavour and is often enjoyed as a social meal, with guests gathering around the fondue pot and dipping bread or other foods into the melted cheese.

Dry white wine

The type of wine used can vary, but it is important to choose a wine with the right level of acidity. A light, sparkling, and slightly acidic wine is recommended, with Swiss Neuchatel being a popular choice. Other options include Chablis, Riesling, or a very dry sherry. The wine should be warmed or brought to a boil before adding the cheese, and it is important to ensure that the mixture does not become too hot or boil excessively, as this can affect the texture of the fondue.

The amount of wine used can also vary depending on the desired thickness of the fondue. A general rule of thumb is to use 200 g (8 oz) of cheese per 100 ml (½ cup) of wine. However, it is always better to start with less wine and add more as needed, as too much wine can make the fondue too thin. If the fondue becomes too thick, additional warm wine can be added to adjust the consistency.

Additionally, dry white wine can be used to revive fondue that has separated or become rubbery. It is important to add warmed wine, as cold wine can further affect the texture and cause the fondue to become lumpy. Overall, the use of dry white wine is crucial to the success of Fondue Neuchateloise, contributing to its unique flavour and creamy texture.

Kirsch

The amount of Kirsch used in Fondue Neuchateloise can vary depending on taste and the recipe followed. Some recipes call for a small glass or a few tablespoons, while others suggest adding Kirsch to taste. It is important to note that Kirsch is a strong, potent liquor, and too much can overpower the other flavours in the fondue.

When making Fondue Neuchateloise, it is essential to use a good quality Kirsch. Look for a Kirsch that is clear and free from any impurities. The flavour of Kirsch can vary depending on the type of cherries used and the ageing process. Some Kirsch has a fruity, sweet flavour, while others may have a more subtle, delicate taste.

In Switzerland, Kirsch is often homemade, and the quality can vary significantly. If you are purchasing Kirsch, look for a reputable brand or a producer who specialises in fruit brandies. It is worth noting that Kirsch is a versatile ingredient and can be used in various sweet and savoury dishes, adding a unique flavour to your cooking.

Bread

The bread used in Fondue Neuchateloise is typically French bread, such as a baguette or country loaf. It is cut into bite-sized cubes, ensuring that each cube retains part of the crust. This is important as the crust helps to prevent the bread from slipping off into the fondue. The bread is then skewered onto a fondue fork and dipped into the cheese, allowing it to soak up as much cheese as possible.

When eating fondue, it is customary to dunk the bread in a stirring motion to maintain the proper consistency of the fondue. It is also important to note that the fondue should be kept bubbling lightly at all times to prevent it from becoming lumpy or separating.

In Switzerland, there is a tradition when eating fondue in a restaurant that if someone drops their bread into the pot, they must buy a round of schnapps for the whole party.

While bread is the traditional accompaniment to Fondue Neuchateloise, there are also variations that substitute potatoes for bread. Additionally, some people may prefer to dip other foods such as apples, chicken, broccoli, celery, or carrots into the fondue instead of, or in addition to, bread.

Nutmeg and pepper

The nutmeg is added to the fondue alongside the kirsch, salt and pepper. The fondue is then served bubbling hot, with the flame regulated to ensure it stays hot but doesn't boil.

Fondue Neuchateloise is a Swiss fondue, made with a combination of Gruyere and Emmenthaler cheese. It is served with bread, which is dunked and swirled in the fondue.

Frequently asked questions