Smoky German Fondue

1/2 sm Onion
8 Fluid ounces light ale
12 oz German smoked cheese -- grated
4 oz Emmental cheese -- grated
3 ts Cornflour
3 tb Milk
1 ts German mustard
Rye bread and cooked frankfurters -- to serve

Rub inside of fondue pot with cut side of onion. Pour in ale, heat gently until bubbling. Reduce heat and gradually stir in cheeses. Heat slowly until cheese melts, stirring frequently. In a small bowl, blend cornflour with milk, stir into cheese with mustard until mixture is thick and creamy, stirring frequently. Serve with cubes of rye bread and pieces of cooked frankfurters.

Printer friendly version: Smoky German Fondue

Click Back to return here.