Dutch Cheese Fondue
Cheese fondue with old cheese and Kernhem with white wine and vine tomatoes.
Cut the tomatoes crosswise at the bottom. Immerse them for 20 sec. in boiling water. Take them out and let them cool. Then peel the sheet off.
Cut the tomatoes into pieces, remove the seeds and cut the flesh into cubes.
Halve the garlic and rub the inside of the caquelon (cheese fondue pan) with it.
Stir in the cornstarch with a little wine to a smooth mixture.
Pour into the caquelon and add the rest of the wine. Bring to boil. Add the lemon juice.
Stir the cheese in portions into a smooth, thick fondue.
Stir in the tomato and season with pepper.
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