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)
- Rub the fondue pot well with the peeled clove of garlic. Pour the white wine and one third of the grated cheese into the pot and place it on the stove.
- Start stirring in a figure-eight motion, gradually adding the rest of the cheese. Some recipes specify a wooden spoon for this; whisking will work also.
- Cook over moderate heat, stirring all the time until it starts to boil.
- Add the cornstarch, mixed with Kirsch, until Kirsch dissolves completely; bring once more to a boil. Quickly season with pepper and nutmeg or paprika and bring to the table. Initially, the mixture will appear quite thin, but it will thicken within a few minutes.
NOTES: (some comments are from Poppy)
- If increasing cheese; do not need to increase wine proportionally
- Instead of Kirsch, you may use applejack or a cognac
- Proportions, based on “modern” measurements
1 pound Swiss
1 ½ to 2 cups dry white wine
4 tablespoons Kirsch (mixed with “appropriate” amount of cornstarch, 2 teaspoons?)
- Perhaps, more importantly,
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.]
- With this fondue serve a sparkling white wine or tea.
- During the meal it is customary to drink a jigger of Kirsch to help digestion.
*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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