Best 2 Neuchatel Style Cheese Fondue Recipes
Indulge in the delectable symphony of flavors that is Neuchâtel-style cheese fondue, a culinary masterpiece that embodies the essence of Swiss tradition. This fondue hails from the heart of Switzerland, the picturesque canton of Neuchâtel, where rolling hillsides meet serene lakes, and cheesemaking artistry flourishes.
Crafted with a harmonious blend of premium Swiss cheeses, Neuchâtel fondue showcases the distinct character of each variety. The nutty sweetness of Emmental, the tangy sharpness of Gruyère, and the smooth creaminess of Appenzeller combine to create a rich, velvety texture that dances on the palate. As you dip your bread, vegetables, or even fruits into the molten cheese, you'll experience a symphony of flavors that will leave you craving more.
But wait, there's more! This article is a treasure trove of fondue recipes that cater to every taste and preference. From the classic Neuchâtel fondue to variations that incorporate unique ingredients and flavors, you'll find a recipe that will tantalize your taste buds. Dive into the history, techniques, and culinary secrets of this Swiss delicacy, and let your taste buds embark on a journey of pure indulgence.
NEUCHATEL STYLE CHEESE FONDUE
A cheese fondue recipe I've used since forever which includes kirsch (cherry brandy). It's actually pretty simple to make. If your fondue pot isn't stovetop-safe, make it in a saucepan and transfer it. Nowadays, I actually use a crockpot and sent my old fondue pot to garage-sale heaven. I'm guessing at how much this makes; I've never measured it. Also, I must confess I've used various dry white wines in this but--despite the name of the recipe--never used Neuchatel.
Provided by echo echo
Categories One Dish Meal
Time 20m
Yield 1 pint
Number Of Ingredients 8
Steps:
- Rub the inside of the fondue pot (or chafing dish or crockpot) with cut garlic clove.
- Dredge the shredded cheese in flour.
- Put the wine in the fondue pot and set on stove over low heat.
- When the wine is warm enough to begin sending bubbles to the surface, but NOT HOT, begin to add the cheese, a handful at a time, as you whisk without stopping.
- When all the cheese has been added and melted, slowly stir in the kirsch.
- Rush the hot pot to the table (lamp under pot should be lit with a fairly high flame).
- At the table add pepper and nutmeg.
- Have diners spear pieces of bread, dunk it and swirl it to coat all sides, then lift it from the pot to their plates, twirling to keep it from dripping.
- When cool enough, eat the whole piece at one bite.
- Do NOT let the flame cool, as fondue separates and looks rubbery; if this happens add a little warmed (NOT cold) wine to revive it (wine can also be added to thin it, if needed).
- The custom supposedly is to serve no other food with the fondue and to drink hot coffee or tea with it; 1 small glass of kirsch should be drunk halfway through and another at the end.
BEER CHEESE FONDUE
Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.
Provided by Andrea Slonecker
Categories Condiment/Spread Beer Cheese Dairy Mustard Appetizer Dessert Party snack snack week Sugar Conscious Vegetarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.
- Toss the Gruyère with the cornstarch in a medium bowl. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot.
Tips:
- Use good quality cheese: The better the cheese, the better the fondue will be. Look for a cheese that is flavorful and has a good melting quality.
- Grate the cheese yourself: Pre-shredded cheese contains additives that can prevent it from melting smoothly. Grating the cheese yourself ensures that it will melt evenly.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the cheese from scorching.
- Cook the fondue slowly over low heat: This will help to prevent the cheese from curdling.
- Stir the fondue constantly: This will help to prevent the cheese from sticking to the bottom of the pot and burning.
- Add a splash of white wine: White wine helps to thin out the fondue and give it a more complex flavor.
- Season the fondue to taste: Add salt, pepper, and garlic powder to taste.
- Serve the fondue with a variety of dipping options: Some popular options include bread cubes, vegetables, and fruit.
Conclusion:
Neuchâtel-style cheese fondue is a delicious and easy-to-make dish that is perfect for a party or a cozy night in. With its creamy texture and rich flavor, this fondue is sure to please everyone. So next time you're looking for a special treat, give Neuchâtel-style cheese fondue a try.
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