Cheese fondue without wine / alcohol

Ingredients for 4 servings:

• 600 g cheese (fondue cheese)
• 1 clove(s) garlic
• 300 ml vegetable stock
• 2 tsp lemon juice
• 3 tsp cornstarch
• 3 tbsp water
• salt and pepper
• nutmeg
• 1 pinch of baking soda
• some bread(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Spicy alternative with broth

Set the cheese out in time to bring it close to room temperature and grate coarsely. Dice very soft cheese. Rub the halved garlic clove into a stainless steel fondue pot. Add the lukewarm vegetable broth and 2 teaspoons of lemon juice to the pot. If using instant broth, strain out any chunks. Set the stove to medium heat and immediately add all the cheese and half a clove of garlic. Heat slowly, stirring regularly, until the cheese begins to melt. Then add the cornstarch mixed with the cold water. Without the lemon juice, it won’t work, and the sauce will separate. The lemon juice replaces the acidity in the wine that would normally be used. Continue melting over medium or low heat; don’t let the mixture boil, or the cheese will curdle. In general, it’s better to go too slowly rather than too quickly and allow at least 20-30 minutes for the process. Depending on your taste, you can fish out half a clove of garlic halfway through or at the end. Once the cheese has completely melted and a creamy sauce has formed, season with freshly grated nutmeg, pepper, and salt, if desired, and stir thoroughly again. Turn off the heat and stir in the pinch of baking soda; it will lighten the fondue. Place immediately on a chafing dish and enjoy; don’t let it cool in between servings. The bread cubes are easier to dip if cut from toasted slices. Any pickled vegetables, such as gherkins, chili peppers, or pearl onions, go well with this dish.