Brown with a fondue pan, butter with pepper an garlic until tenderness. Then add beer and tomato. Simmer 2-3 minutes. Add with a wooden spoon cheese, small qauntities at a time, and also Italian spices.
When cheese is wel melted, simmer at low heat few minutes. Dilute cornstarch with a bit of water and pour the preparation, in small quantities, until obtaining a great texture which will stick well to breads.
Enjoy with breads or even vegetables like broccolis, cauliflower and why not beans! You'll feel less guilty and it's as good as bread!
Chef’s note
Cheese fondue is always easier to srve with an electric fondue pan. It controls better heat, and so avoid cheese to stick to the bottom of the plate.