Time: 45 min.
Complexity: easily
Servings: 10-12

You can make a delicious cheese fondue even if you don't have a special pot with a burner on hand. A bread bowl, pre-baked and rubbed with garlic, will serve as a container for the cheese sauce. It can also be eaten after the cheese sauce is gone. Your company will be treated to a delicious garlic-scented crust of bread with some cheese left over. For the cheese sauce, heat beer with a little lemon juice on the stovetop and dissolve a mixture of grated Gouda, Emmental, and starch in it. This combination will give your fondue a rich flavor and aroma, and the consistency will remain viscous for a long time without reheating.

Ingredients:

• 1 teaspoon Dijon mustard
• 1 clove garlic, cut in half lengthwise
• 2 apples, cut into wedges
• 2 ripe pears, cut into wedges
• A 700g loaf of bread with crust
• 240 g Gouda cheese, grated
• 240 g Emmental cheese, grated
• 2 tablespoons cornstarch
• 1 bottle 0.33 l. lager
• 2 tablespoons freshly squeezed lemon juice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Dijon mustard, garlic, apples, pears, white bread, Gouda cheese, Emmental cheese, starch, light beer, lemon juice

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• To make the bread bowl, use a serrated knife to trim off the top 1/4 of the bread and set aside. Empty the loaf, cutting around the crumb, leaving a 2.5 cm (1 inch) thick wall. Pull the crumb out with your hands, making sure to also leave a 2.5 cm (1 inch) thick bottom. Cut the crumb into cubes and set aside to serve with the dip.
Step 3
• Place the bread bowl on a baking sheet and bake in the oven until heated through and golden brown on the inside, about 30 minutes.
Step 4
• Meanwhile, prepare the fondue. In a medium bowl, combine the Gouda and Emmental cheeses with the cornstarch. Stir with your fingers until the grated cheese is completely coated.
Step 5
• In a medium non-reactive saucepan, combine the beer and 1 tablespoon of lemon juice. Place over medium heat and simmer without boiling for 2-3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese has melted, about 5 minutes. Once the mixture is smooth, stir in the mustard and the remaining 1 tablespoon of lemon juice. Season with salt.
Step 6
• Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the entire inside of the bowl with a slice of garlic. Pour the hot fondue into the warm bread bowl. Serve with apples, pears, and the reserved bread cubes.

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