Munich Fondue

1. gently fry the bacon cubes in the caquelon until crispy, reduce the temperature, sauté the garlic, remove the caquelon from the plate.

2. add cheese and cornstarch, mix everything together. Add beer and juice of one lemon. Bring to a boil while stirring. Reduce temperature, continue to simmer until cheese is melted and fondue is creamy.

Season the fondue. Serve with pretzels.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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