|250 g||well matured farmhouse cheese (e.g. Gouda)|
|250 g||goat cheese|
|250 g||sheep cheese|
|300 ml||milk from the farm|
|1||clove of garlic|
|1 tblsp||corn flour|
|To dip: radish, carrots, cucumber and bread. Or vary with broccoli, cauliflower, bell pepper, celery and other vegetables.|
Grate or crumble the cheeses. Cut the clove of garlic into halves and rub the fondue pan with the garlic. Cook the milk in the pan. Add the cheeses and let them melt slowly; make sure the cheeses don’t get tough. Mix the corn flour with 1 tsp of water and stir this into the melted cheeses. Stir well until the mixture is a thick sauce. Season with pepper.