Emmental Cheese Fondue

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Rub garlic on the surface of a thick-bottomed pan so the garlic juice coats it evenly.
2. Heat step 1 and melt the butter.
3. Add the chicken stock and starch slurry to the pan and boil over low heat, stirring so no lumps form.
4. Add the cut Emmental cheese and stir in one direction with a wooden spatula.
5. When the cheese has melted, add nutmeg, salt, and pepper to taste.
6. Cut the baguette, cherry tomatoes, kiwi, and so on into suitable sizes, thread them onto skewers, and serve alongside.