Traditional Fondue Neuchatel


2 c Emmentaler, shredded
2 c Gruyere, shredded
1.5 cup White Wine
1 tablespoons Cornstarch
3 tablespoons Kirschwasser (or brandy)


Follow directions above regarding wine and cheese. However… before you begin mix the kirschwasser and cornstarch together. You need to do this at room temperature and before you add it to the hot cheese, or it will curdle.

Prepare the fondue in the same manner as above, but when the cheese is fully melted, add the slurry of kirsch and cornstarch. Blend completely. This will stabilize the fondue so it won’t break. It makes a creamier version. Both taste amazing!

• You can substitute beer or cider for the wine in either of these versions and it’s great.
• The traditional way to serve this is on a chafer stand, but you can keep it warm on the stove.
• If it gets cold it will firm up. You can bring it back with a little lemon juice. This only works once or twice though!
• Serve with bread, veggies, potato chips, (my favorite) donut holes, or anything else you want to dip!