Fondue Neuchatelaise

By Rachel-2

Ingredients

• Optional:
• 1/2 pound swiss cheese, shredded
• 1 1/2 tablespoons flour
• 1 clove garlic
• 1 cup neuchatel wine or any light dry wine of the rhine, riesling or chablis group
• 1 dash salt
• 1 dash pepper
• 1 dash nutmeg
• 1 loaf french bread with hard crust, cut into bite size, each with crust
• 3 tablespoons kurschwasser or
• 2 tablespoons fruit brandy, cognac or rum

Preparation

Step 1

Dredge cheese in flour. Rub cooking pot (chafing dish, ceramic or saucepan) with cut garlic. Pour in wine and set over low heat, heat-do not boil. When air bubbles start to rise to surface of wine, add cheese by handfuls, stirring each with fork until melted. Continue stirring until begins to bubble. Add seasonings and brandy. Set on heated table element and serve. Spear bread crust and stir through fondue, keep it stirred. If fondue thickens too much, thin with warm wine.