Recette fondue

Fondue Neuchâteloise Gruyère AOC

Ingrédients

600g grated or thin slices of Gruyère AOC
1 clove of garlic, cut into two
200g grated or thin slices of
mature Brichton cheese
4 teaspoons of corn flour
350ml Neuchâtel white wine
(1 teaspoon freshly squeezed
lemon juice)
1 small glass of kirsch
Freshly ground pepper
Freshly grated nutmeg

Préparation

Rub the fondue dish with the clove of garlic. Leave in pot If desired.

Mix the Gruyère AOC, the Britchon and the corn flour together in the fondue dish, add the white wine (and lemon juice) and bring to the boil while stirring continuously, until the cheese has melted.

Add the kirsch, season with pepper and nutmeg and serve immediately.

To serve, put the fondue dish on the burner over a moderate flame and ask your guests to stir the fondue with their piece of bread before eating.