1. Grate the Beemster van 't mes Belegen and the Boer'n Trots Peper Trio and let the grated cheese come to room temperature.

2. Halve the garlic and rub the saucepan. Do you like a stronger garlic flavor? Then press the garlic and cook it along with the dry white wine.

3. Bring the (specialty) beer to a boil in the pan (until the beer starts to bubble).

4. Add the lemon juice to the beer. Lemon juice helps the cheese melt better.

5. Add the cheese little by little while stirring.

6. Do not boil the cheese mixture for too long and do not heat it for too long either, otherwise it will become rubbery.

7. Add some kirsch, pepper, and/or nutmeg if you like.

8. Taste the cheese fondue to check the seasoning and add more salt if necessary.

9. Is the cheese fondue not thickening properly? Then make a slurry of some kirsch or water with cornstarch and add this to the cheese fondue.

Enjoy your meal!

Fondue tip: Toast bread in a pan with some oil, garlic, and pepper to serve with the fondue.