Fondue Neuchâtel

Fondue goes in and out of fashion in this country. But in Europe it is a quintessential winter food for sharing. It was originally cooked communally over an open fire by herdsmen camped out in high Alpine meadows. The name of this fondue comes from the addition of Neuchâtel, a dry, 11-percent alcohol white wine. You can substitute Riesling or champagne. Kirsch is the traditional finishing touch, a strong clear liqueur made from mountain cherries. You can use other clear eaux-de-fruits