Fondues from Around the World: Nearly 200 Recipes for Fish, Cheese and Meat Fondues, Original Hot-pots, Tempura, Sukiyaki and Dessert Fondues by Ulrich Klever and Eve Klever

  • Neuchâtel fondue (page 11)

    from Fondues from Around the World: Nearly 200 Recipes for Fish, Cheese and Meat Fondues, Original Hot-pots, Tempura, Sukiyaki and Dessert Fondues Fondues from Around the World by Eva Klever and Ulrich Klever

    • Categories: Dips, spreads & salsas; Entertaining & parties; Swiss; Vegetarian
    • Ingredients: Gruyère cheese; Emmentaler cheese; Neuchâtel wine; kirsch; nutmeg
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Notes about this book

  • DKennedy on August 13, 2015

    Everything I have made from this book has been great. Gotta pull my fondue back out and start using this one.

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