Neuchatel Cheese Fondue Recipes

NEUCHATEL STYLE CHEESE FONDUE

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.

PARMESAN FONDUE

Steps:

• Stir Neufchatel cream cheese in milk in a saucepan over medium-low heat until melted, 2 to 3 minutes. Add Parmesan cheese and garlic salt. Cook and stir until the Parmesan melts, 2 to 3 minutes more. Serve with bread cubes.

CHEESE FONDUE

Steps:

• Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
• Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
• Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.

CHEESE FONDUE

Steps:

• In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
• Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
• Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
• Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
• Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.