Neuchâtel Cheese Fondue

Boil white wine in fondue pot. Squeeze garlic and add to white wine form together with flour. Bring to a boil and thicken. Add grated cheese and stir until melted. Season to taste with salt and freshly ground pepper. Finally, add the kirsch and make repeatedly for one minute.

Serve the fondue on a teapot warmer. To serve, offer coarsely chopped white bread cubes stirred with a two-pronged fork in the fondue pot.

Note: If the white bread piece falls into the fondue while being stirred, you will have to buy a round, according to Swiss tradition.

‘Wrong’ fondue (if kids are serving at the table):

Instead of white wine and cherry water, use water or possibly milk.

Serve with: White wine or tea and kirsch Swiss recipes

from the chef of the Schweizer Stuben in Kaiserslautern, Waldemar Welz

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