Summary

Ingredients

• 0.25 liter ¼ apple juice
• 0.25 liter ¼ water
• 2 cloves garlic, pressed
• 500 g cheese (Emmentaler), rated
• 1 teaspoon mustard
• 2 tablespoon cornstarch
• 150 g cocktail tomatoes (e.. date tomatoes)
• 6 rolls (baguette rolls), baked or 1 baguette

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Instructions

1. Bring the apple juice and the water with the pressed garlic fondue pot to a boil. Stir the grated cheese into the juice while stirring vigorously and reduce the heat a little.
2. When the cheese has melted a little, add the mustard and cornstarch, both of which work as emulsifiers and ensure that the cheese combines with the apple juice and water and forms an even melt. Keep stirring vigorously until everything has melted together. Place the finished fondue on the table burner.
3. Cut the baguette rolls into child-sized or bite-sized pieces, place the tomatoes on the table. Dip the baguette pieces and tomatoes and eat. This fits e.g., a fresh cucumber salad.
4. The specified number of people refers to 2 adults and 2 children. Instead of Emmentaler, you can also use other types of cheese, but then you usually need less juice and water.
5. A cheese fondue can also be prepared in a cheese or meat fondue pot. The latter is more suitable for induction cookers. We even prefer to use a normal saucepan that also fits on the burner, because the cheese doesn`t bake so firmly in it.