1/2 small onion
8 oz Milk
16 oz Grated Gouda
2 tsp Caraway seeds
3 tsp Corn Flour
3 TB Gin
A couple of grinds of Black Pepper
Rub the inside of your fondue pot with the onion.
Add milk and heat just until it bubbles, then stir in the Gouda and continue to heat until, stirring frequently, until the cheese melts.
Stir in Caraway seeds.
In a small bowl, blend corn flour and gin until smooth.
Add to the cheese mixture and cook for an additional 2 -3 minutes until smooth and creamy.
Remove from heat and place on your fondue stand.
Serve with cubes of light rye and button mushrooms.
Pairs Well With
More delicious fondue offerings, I prefer this to the typical Swiss Fondue made with Gruyere and Emmental.