A warm Emmental fondue for dipping bread and vegetables — a special evening treat.
Ingredients:
- 300g Nora Dutch Emmental, grated
- 1 garlic clove and 1 cup warm milk
- 1 tbsp cornstarch
- Cubed bread for dipping
Method:
1. Rub the fondue pot with garlic and warm the milk gently.
2. Add the Emmental gradually, stirring until melted.
3. Dissolve the cornstarch in a little milk and stir in to thicken.
4. Serve hot with the bread cubes.
