by MATTHEW CARNELL, BISTRO TERROIR

150g Comté
150g Emmental
200g Beaufort D ’Alpage
1 cup white wine
1 garlic clove
pinch of pepper

1. Grate all cheese 

2. Boil wine with garlic and pinch of pepper 

3. Slowly add cheese and mix until incorporated. 

Dice day old bread and using a fondue fork dip bread into cheese and enjoy.