Every time I traveled to Neuchatel I tasted different local dishes but my favourite of all was fondue. Cheese fondue, of course. I found Chinese fondue, made with meat, not so tasty as cheese fondue.
Once in Switzerland, I ate cheese fondue at Métairie d’Aarberg. The farm Aarbergstrasse is only about half an hour from the city, but it looks like lost in the middle of pastures. The building dates from the 1550s. From the terrace you can watch the sunset while enjoying a simple and generous cuisine or just spending quiet moments.
Here is a recipe for fondue Neuchatel:
Prep time: 30 minutes
- 1/2 clove garlic
- 1 lb Gruyere cheese
- 8 oz Emmentaler cheese
- 1 1/2 cup dry white wine
- 1 tsp fresh lemon juice
- 4 tsp cornstarch
- 1 1/2 tbsp. Kirsch
- pepper and grated nutmeg to taste
- french bread stick for serving
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.
Serve with bread cut into 1 inch cubes.