Cheese Fondue with Beer

Ingredients

• 200 g Appenzeller (or Bergkäse)
• 300 g Emmental
• 300 ml light beer
• 1 Tbsp starch
• 0.5 tsp caraway seeds
• 0.5 tsp coriander
• 2 tbsp clear alcohol (e.g., Korn)
• 1 tsp lemon juice
• Pepper

Instructions

1. 1.

   Grate the cheese finely. Mix 100 ml of beer with 1 tsp starch in a caquelon, add 125 g of cheese and slowly heat while stirring. Combine the remaining beer with the rest of the starch and alternately pour it into the caquelon with the cheese. Roughly crush the caraway seeds and coriander in a mortar and add them to the fondue.

2. 2.

   Finally stir in the clear alcohol and season with lemon juice and pepper. Keep warm over a small flame on a rechaud.

3. 3.

   Serve with slices of white bread or pretzels as desired.