Neuchâtel-Style Fondue

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  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 clove garlic, peeled
  • 1 cup dry white wine
  • 1 pound alpine-style cheeses, preferably New England-made such as Appleton Farm’s Pinnacle and/or Robinson’s Farm Family Swiss, shredded
  • a grating of fresh nutmeg, and a grinding of white pepper
  • 2 tablespoons kirsch (kirschwasser, or cherry brandy)

In a small cup, mix water and cornstarch together until smooth with no lumps. Set aside.

In a caquelon or similar pot, rub the entire inside surface with the garlic clove. Add the wine and warm it over medium-low heat until simmering. Sprinkle the grated cheeses into the simmering wine, stirring until melted, about 2-3 minutes.

Whisk in cornstarch mixture and return to a simmer, stirring until thickened and smooth. Season with nutmeg, white pepper and kirsch.

The fondue is now ready to serve, ideally over a heat source to keep the cheese warm and melted. Use long fondue forks (or regular forks) to dip crusty bread cubes, raw veggies, chunks of sausage or cured meats, small boiled potatoes…whatever piques your cheesy fancy! Make sure to have lots of chilled white wine on hand to wash it all down.

Serves 4-6

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