POPPY'S CHEESE FONDUE (NEUFCHATEL STYLE)
Ingredients for four persons
20 ounces finely grated Swiss Cheese
(half EMMENTHAL half GRUYÈRE)
Small amount of Appenzeller, ~2 ounces
2 breakfast cupsful dry white wine
1 clove garlic
1 jigger Kirsch mixed with
1 level teaspoon cornstarch
Freshly ground pepper, freshly ground nutmeg, sweet and hot paprika and
1-inch crusty white bread cubes (i.e. try to have a bit of crust on each cube)
NOTES: (some comments are from Poppy)
1 pound Swiss
1 ½ to 2 cups dry white wine
4 tablespoons Kirsch (mixed with "appropriate" amount of cornstarch, 2 teaspoons?)
He adds a small amount, Appenzeller, *(see definitions of Swiss cheese below) which he describes as a bit more "stinky" cheese (but not a blue or gorgonzola).
NOTES: [(following comments are from Nancy’s little red cookbook). We never followed any of these suggestions, especially, serving fondue with tea (=anathema to me). Knowing my mother-in-law, she never did this either.]
*Textbook definitions of the three types of Swiss cheese recommended for our cheese fondue --
Appenzeller: A natural, hard cheese that is similar to Emmental, although with smaller and fewer holes. It is cured in white wine and spices that give it a unique piquant flavor.
Emmental: More commonly referred to as "Swiss Cheese", Emmental is imitated by many cheese producing countries. Emmental is considered to be one of the most difficult cheeses to successfully manufacture because of its complicated, hole-forming fermentation process. Emmental can be used as a table cheese, dessert cheese or sandwich cheese.
Gruyere: Famous for its use in Swiss Fondue, Gruyere is a hard cheese that is similar to Emmental but with smaller hole formation. Its texture is chewy and it develops small cracks as it ages. In addition to its role as a Fondue cheese, Gruyere is also an excellent sandwich cheese that melts evenly.
Poppy and I enjoyed a cheese fondue at the Hotel de Ville in Geneva, May 6, 2005, and I was amazed -- tasted EXACTLY like his!
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