Dutch cheese fondue with raw vegetables
Nice and healthy! Dip your raw vegetables with this Dutch cheese fondue.
Cut the crust of both cheeses and grate them (in a food processor). Halve the garlic and rub the inside of the fondue pan with it.
Bring the stock in the fondue pan to the boil.
Turn down the heat and stir the two cheeses in a portion through the warm stock with a wooden spoon until all the cheese has melted.
Dissolve cornstarch in the corn wine.
Stir in the corn starch and mustard through the cheese mixture and simmer for 2-3 minutes until the fondue is well bonded.
Season to taste with some pepper and salt. Place the cheese fondue pan on the table on the table.
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