In the realm of Swiss cuisine, fondue reigns supreme, and the neuchatel style cheese fondue stands out as a delightful variation. This creamy, velvety delight originates from the canton of Neuchâtel, a haven of picturesque landscapes and culinary treasures. Unlike its more well-known counterpart, the classic fondue, the neuchatel style fondue boasts a unique blend of cheeses, offering a rich and complex flavor profile.
Check out the recipes below so you can choose the best recipe for yourself!
NEUCHATEL STYLE CHEESE FONDUE
A cheese fondue recipe I've used since forever which includes kirsch (cherry brandy). It's actually pretty simple to make. If your fondue pot isn't stovetop-safe, make it in a saucepan and transfer it. Nowadays, I actually use a crockpot and sent my old fondue pot to garage-sale heaven. I'm guessing at how much this makes; I've never measured it. Also, I must confess I've used various dry white wines in this but--despite the name of the recipe--never used Neuchatel.
Provided by echo echo
Categories One Dish Meal
Time 20m
Yield 1 pint
Number Of Ingredients 8
Steps:
- Rub the inside of the fondue pot (or chafing dish or crockpot) with cut garlic clove.
- Dredge the shredded cheese in flour.
- Put the wine in the fondue pot and set on stove over low heat.
- When the wine is warm enough to begin sending bubbles to the surface, but NOT HOT, begin to add the cheese, a handful at a time, as you whisk without stopping.
- When all the cheese has been added and melted, slowly stir in the kirsch.
- Rush the hot pot to the table (lamp under pot should be lit with a fairly high flame).
- At the table add pepper and nutmeg.
- Have diners spear pieces of bread, dunk it and swirl it to coat all sides, then lift it from the pot to their plates, twirling to keep it from dripping.
- When cool enough, eat the whole piece at one bite.
- Do NOT let the flame cool, as fondue separates and looks rubbery; if this happens add a little warmed (NOT cold) wine to revive it (wine can also be added to thin it, if needed).
- The custom supposedly is to serve no other food with the fondue and to drink hot coffee or tea with it; 1 small glass of kirsch should be drunk halfway through and another at the end.
NEUCHATEL CHEESE FONDUE
Steps:
- Rub the inside of the pot with cut surface of the garlic. Coarsely grate the cheese and mix them in the pot. Add wine, lemon juice, and cornstarch and stir over medium heat until cheese melts. The lemon juice is important, as it gives a flavorful tang and encourages the cheese to melt quickly. Stir with a wooden spoon in a figure 8 motion to keep it from getting stringy (if it does, keep stirring in figure 8, it will eventually melt correctly). Stir the Kirsch, pepper and nutmeg, and cook a bit longer until the mixture is smooth and creamy.
CHEESE FONDUE
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whatever else you wish to dip
- Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the stove, by which time the cheese should have melted.
- Turn the pot down to a simmer. Whisk together the cornstarch with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
- Season with the pepper and nutmeg and move the fondue pot onto a flame at the table. Serve with various vegetables to dip.
OVEN CHEESE FONDUE
This is a very economical casseroles, and now adays who isn't on a budget? ??LOLOL You can make it just with the cheese, or if you want to elaberate a little you can add in 2 cups of cooked shrimp. I'm not sure where the receipe came from, when I got married all of my friends got together and each one wrote their favourite receipe and placed in a hand make wooden receipe box, so would keep as a memory. I still have that little receipe box after 31 yrs and treasure it dearly.
Provided by Mia 3
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325º.
- Remove crusts from bread, cut into cubes.
- Beat eggs, milk, and seasonings with beater.
- Stir in bread cubes, cheese andon onion,and garlic. Pour into ungreased baking dish .
- Bake uncovered for 1 hour or til center is set. Serve immediately.
Nutrition Facts : Calories 421.7, Fat 23.5, SaturatedFat 12.6, Cholesterol 268.1, Sodium 1036.2, Carbohydrate 28.9, Fiber 1.3, Sugar 2.7, Protein 23.2
Tips:
- Use a heavy-bottomed pot to prevent the cheese from burning.
- Grate the cheese finely so that it melts smoothly.
- Add the cheese gradually, stirring constantly, to prevent it from clumping.
- Use a wooden spoon to stir the fondue, as metal spoons can damage the pot.
- Keep the fondue warm over a low flame or in a fondue pot.
- Serve the fondue with a variety of dipping items, such as bread, vegetables, and fruit.
Conclusion:
Neuchâtel-style cheese fondue is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a party or a romantic dinner. With its creamy texture and rich flavor, Neuchâtel-style cheese fondue is sure to be a hit with your guests.
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