• 8 oz. Swiss cheese
  • 8 oz. Gruyere cheese
  • 2 1/2 Tbs. flour
  • 1 1/2 cups dry white wine (reisling)
  • 1 large clove of garlic
  • fresh ground black pepper
  • 2 to 4 Tbs. Kirsch
  • cubed French or Italian bread


The best fondue I have ever made! Grate cheeses coarsely and toss with flour. Rub the pot with the garlic and leave clove in pot. Heat wine in pot till it starts to bubble. Turn heat down and add the cheese, a little at a time, stirring continually. When the sauce is smooth, add pepper and kirsch, if you want it. Serve with spears and bread while hot. Sorry I didn't have the one you wanted, but do try this one.

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Submitted 6/13/05.
Source: The Vegetarian Epicure - A. Thomas
Submitted By: Margaret Dinsdale
Cheese Fondue Neufchateloise