Neuchâteloise Cheese Fondue and Paleo Fondue

I’ve ran this blog, “Paleo Fondue,” for too long without an actual fondue recipe. A classic Neuchâteloise cheese and Paleo fondue has been brewing in my mind for the past couple of months. I’ve even bought a cute little fondue set long ago, took an instagram, and didn’t do any fondue things. Well that ends now. Two glorious twin fondues are finally here!

Neuchâteloise Cheese Fondue and Paleo FondueNot only do I have a classic cheese fondue, but also a dairy free Paleo and Vegan version. The classic Neuchâteloise cheese fondue is made from Swiss Gruyère and Emmental cheeses with some Chardonnay and my version of a Paleo fondue features cashew butter and coconut milk sprinkled with nutritional yeastAnd both are heavenly!

Neuchâteloise Cheese Fondue and Paleo Fondue

Neuchâtel is one of the 26 cantons (or states) in Switzerland and Neuchâteloise style fondue uses Gruyère and Emmental cheeses. Gruyère is a hard cheese named after a Swiss town of the same name. It’s described as nutty and creamy when young and grows earthy and complex as it ages. Emmental is a medium hard cheese, sometimes simply termed as “Swiss Cheese.” It’s buttery, slightly nutty, and mildly sharp. Shred finely and dust with the starch for a dreamy blend! 

Neuchâteloise Cheese Fondue and Paleo Fondue

A dry white wine, usually Chardonnay or Sauvignon Blanc, is used in fondues to provide acidity that helps smooth the cheeses’ structure. The alcohol also lowers the boiling point of the cheese, and helps prevent curdling. Plus it tastes good. The Chardonnay Conspiracy. I saw this badass display after strolling through pretentious bottles. “Smack your lips, spin it around, and drink it up!” Perfect. I love the attitude of the wine. Wine is Paleo right? Yah huh.

Neuchâteloise Cheese Fondue and Paleo Fondue

The Paleo fondue version, models after the traditional Swiss version with non-dairy and vegan ingredients. The blend has the same buttery, nutty, slightly earthy, and creamy flavors of the original fondue. Cashew butter provides a nutty flavor, coconut milk for the creaminess, ghee (or olive oil or soy free vegan butter) for the buttery, and nutritional yeast for the earthy.

Neuchâteloise Cheese Fondue and Paleo Fondue

Nutritional yeast, you ask? It’s a funny thing that’s not cheese but tastes like cheese. Is it Paleo? Don’t ask me, I think booze is Paleo! But The Paleo Mom says yeast is Paleo, The Paleo List votes yes, and Mark is cool with it.

Paleo Fondue

Paleo Fondue

Honestly, I was pleasantly surprised how great the Paleo fondue version is! Remember, I’m eating it alongside the classic cheesy one too, so have the ultimate frame of reference. Dip anything you want in these beautiful twin fondues. Some favorites of mine are prosciutto, meats, broccoli, cauliflower, apples, and baby carrots. You want Paleo bread? No worries, I got you covered. Try my Paleo Cornbread, Sweet Potato Buns, and Kefir Buttermilk Muffins.

Neuchâteloise Cheese Fondue

Neuchâteloise Cheese Fondue

Both buttery, creamy, nutty, and a bit earthy, the Neuchâteloise cheese and Paleo twin fondues would be a major hit for a small get-together or romantic vegging out! How’s that for a late night fondue? :D

Classic Neuchâteloise Cheese Fondue
 
Prep time
Cook time
Total time
 
classic Neuchâteloise Cheese Fondue for two, makes about 1.5 cups
Author:
Recipe type: Fondue
Cuisine: Swiss
Serves: 2
Ingredients
  • 4 ounces of Gruyère Cheese
  • 4 ounces of Emmental Cheese (or Swiss Cheese)
  • 2 Tablespoons of Tapioca Flour
  • 1 Garlic Clove
  • ½ cup of Chardonnay
  • 1 Tablespoon of Kirsch or Lemon Juice
  • ¼ teaspoon of Mustard Powder
  • Pinch of Nutmeg
  • Pinch of Black Pepper
Instructions
  1. Shred the cheeses and mix with the tapioca flour.
  2. Add the Chardonnay in a double boiler and heat to low.
  3. Add one handful of dusted cheese at a time, gradually stirring often until fully uniform and creamy.
  4. Add the Kirsch, mustard, nutmeg, and pepper and mix.
  5. Press the garlic clove and smear long the inside of the fondue pot. Discard the garlic.
  6. Pour the melted cheese into the fondue pot and enjoy!

 

Paleo and Vegan Fondue
 
Prep time
Cook time
Total time
 
Dairy Free Fondue makes about 1.5 cups
Author:
Recipe type: Fondue
Cuisine: Swiss
Serves: 2
Ingredients
  • ⅔ cup of Cashew Butter
  • ⅔ cup of Full Fat Coconut Milk
  • 2 Tablespoons of Ghee, Soy Free Vegan Butter, or Olive Oil
  • ⅔ cup of Chardonnay
  • ¼ cup of Nutritional Yeast
  • 3 Tablespoons of Tapioca Flour
  • 1 Tablespoon of Kirsch or Lemon Juice
  • ½ teaspoon of Mustard Powder
  • ¼ teaspoon of Salt
  • Pinch of Black Pepper
  • Pinch of Nutmeg
  • 1 Garlic Clove
Instructions
  1. Combine the cashew butter, coconut milk, ghee/olive oil, and Chardonnay in a double boiler under low heat until uniform.
  2. Stir in the yeast, tapioca flour, kirsch, and spices.
  3. Press the garlic clove and smear along the inside of the fondue pot. Discard the clove.
  4. Pour the double boiler contents into the fondue pot and enjoy!

 

Sharon’s Notes

  • Slowly melt the cheese! Heating cheese too fast will turn it to rubber. Microwaving is out!
  • Fondue too thick? Slightly increase heat and add a bit more wine.
  • Fondue too thin? Add a little more starch.
  • Use a ceramic or enameled fondue pot. I used this one:

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