Fondue

• 250 g comte cheese
• 250 g beaufort cheese
• 250 g emmenthaler cheese
• 250 g Appenzeller cheese (or any other Swiss Cheese)
• 2 glasses white wine (Sylvaner, Riesling, or Savoie)
• 1 garlic clove
• 1 pinch nutmeg
• 1 pinch pepper
• bread, for dipping

1. Crush garlic in saucepan and rub on sides of the pan.
2. Pour in the white wine.
3. Add the cut up pieces of cheese.
4. Stir mixture over medium heat until melted.
5. Add pepper and nutmeg.

comte cheese, beaufort cheese, emmenthaler cheese, appenzeller cheese, white wine, garlic, nutmeg, pepper, bread

Taken from www.food.com/recipe/fondue-176391 (may not work)