Fondue Neuchateloise
| Swiss cuisine
Ingredients
- 400 g (1 lb) Gruyêre cheese, grated
- 400 g (1 lb) Emmenthaler cheese, grated
- 400 ml (2 cups) dry white wine
- 1 or more cloves garlic
- 4 tsp cornstarch
- 50 ml (¼ cup) kirschwasser
- Pepper, freshly ground
- Nutmeg, freshly grated
- 1 lb or more baguettes (French bread), cut into bite-size cubes
Instructions
- Not listed yet.