for 4 person

100 g	diced bacon
1	garlic clove
200 g	tangy Tilsiter
600 g	raclette cheese
2 tbsp	Maizena cornflour
3 ½ dl	light beer or non-alcoholic beer
1 tbsp	lemon juice
½ tsp	caraway seeds
	pepper ground
800 g	lye rolls (e.g. organic Silserkranz or Silserzöpfli)

How it's done

Press the garlic. Gently fry the diced bacon in the fondue pot until crispy. Sauté the garlic, remove the pot from the heat. Grate the cheese, add with the cornflour, mix everything together. Pour in the beer and lemon juice. Bring to the boil while stirring, continue to simmer over a low heat until the cheese has melted. Season the fondue. Cut the lye bread into cubes and serve with the fondue.

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