Emmenthaler or Zimmermann
Swiss cheese, finely diced
Flour
Garlic, minced
Salt
Bock beer
Lemon juice
Freshly ground black pepper
Whole grain or dark rye bread, cut into 1-inch cubes
Mix cheese and flour in bowl. Combine garlic and salt
on a cutting board; smash with the flat-edge of a knife until a paste
forms. Combine beer and garlic paste in fondue pot. Bring to very
low simmer; do not let it boil. Stir in lemon juice. Add a handful
of cheese and stir constantly until melted. Continue to add one handful
of cheese at a time, stirring constantly with wooden spoon. Do not
add more cheese until each handful is melted. After last handful has
melted and mixture begins to bubble, stir in pepper to taste. Place
fondue pot over burner unit. Serve with cubed bread to dip into the
cheese sauce.
