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| 1 Tasse | Cottage cheese, creamed |
| 1/4 Tasse | milk |
| 2 Esslöffel | butter or margarine |
| 1 1/2 Esslöffel | cornstarch |
| 1 Prise | garlic powdered |
| 1/4 Teelöffel | mustard dry |
| 3/4 Tasse | milk |
| 4 x ca. 30 g | Pasteurized process cheese (sharp Cheddar), shredded |
| 2 x ca. 30 g | Pasteurized process cheese (Swiss), shredded |
| 1 x ca. 450 g | Loaf French bread cut into cubes |
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Mix cottage cheese with 1/4 cup milk in a blender until smooth.
Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well.
Add 3/4 cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.
Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring until cheeses are melted. Serve with cubes of French bread for dipping into fondue mixture.
if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.
Calories per serving: About 210 for fondue mixture, without bread.
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