Caraway Fondue

For the caraway fondue, peel the potatoes, boil until soft and set aside. The potatoes will later be dipped into the finished caraway fondue. Dice the brown bread. Coarsely grate all cheeses. Cut bacon into bite-sized pieces.

Peel and finely chop the garlic clove and fry it together with the bacon in the oil. Deglaze with white wine and allow to cool slightly.

Mix cornstarch with caraway schnapps.

In a saucepan, mix all ingredients well and heat, stirring constantly, until a homogeneous mass is formed. Season to taste with pepper and caraway seeds and pour into a fondue pot.

Place the fondue pot on a small stove and keep the cheese mixture warm during the meal.

Cut the finished potatoes into bite-sized pieces and skewer them on fondue forks and dip them into the caraway seed fondue.

Preparation Tip:

The caraway fondue becomes even more creamy if you soak the grated cheese in wine for a few hours and only then use it.

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