Serve 4 to 6

Fondue is not the only Swiss food, however, the world around, if asked to name something Swiss, the chances are good that the answer would be Fondue.  Fondue Neuchâteloise is the classic and traditional cheese fondue.  Fondue Bourguignon is another.  For this classic, very thin strips of meat are dipped into hot oil until they are cooked and then they are dipped in a variety of sauces.  Tasty though they may be, all the variations on a fondue theme, such as dipping various vegetables into melted cheese, or chocolate fondue, are not true fondue’s, but rather the invention of restaurateurs and food writers.  A classic Fondue Neuchâteloise should be made with a combination of Gruyère and Emmental.  If however, you cannot find either of them, any good, natural, (not processed) Swiss type cheese can be used.  Another traditional ingredient of a true Fondue Neuchâteloise is Kirsch.  If you can’t find Kirsch you can substitute Sherry.

There is a tradition in some parts of Switzerland that if you drop your bread off your fork into the fondue pot, you have to pay a forfeit.

Toss the cheeses with the cornstarch until evenly coated.  Place the white wine in a heavy pot with the garlic and place over a low heat just until bubbles begin to form around the edges.  Gradually add the cheeses, about a half cup at a time, stirring constantly until all is well melted.  Stir in the kirsch and season to taste with salt and pepper.  Remove to a fondue pot and keep warm with canned heat or tea candles.  Accompany with a basket of bread cubes and fondue forks.