Fondue De Berne

• 1 garlic clove
• 8 fluid ounces dry white wine
• 1 lb emmenthaler cheese (coarsely grated)
• 4 ounces gruyere cheese (grated)
• 4 egg yolks
• 5 tablespoons cream
• grated nutmeg, to taste
• paprika, to taste
• French bread, for serving

1. Rub inside of fondue pot with cut garlic clove.
2. Heat wine carefully, do not boil.
3. Add cheese and stir until smooth.
4. Beat egg yolks with cream and add to fondue pot.
5. Blend, add seasoning and stir until mixture is thick and creamy.
6. Serve with french bread, cut into 1 inch cubes.

garlic, white wine, emmenthaler cheese, gruyere cheese, egg yolks, cream, nutmeg, paprika, bread

Taken from www.food.com/recipe/fondue-de-berne-322188 (may not work)