1/2 a small onion
250 ml / 8 fl oz / 1 cup light ale
12 oz grated German smoked cheese
4 oz grated Emmental cheese
3 tsp cornflour
3 tbsp milk
1 tsp German mustard
cubes of rye bread, to serve
Rub the inside of the fondue pot with the cut side
of the onion. Pour in the ale
and heat gently until bubbling. Reduce the heat and
gradually stir in the grated
cheeses, then continue to stir while they melt,
stirring frequently.
In a small bowl, blaend the cornflour smoothly with
the milk. then stir into the
cheese mixture with the mustard and continue to
cook for a couple of minutes until
thick and creamy. Serve with the bread cubes.
(Serves
4)