• 200 g of Comtomme Signature, grated, without rind
• 200 g of Alfred Le Fermier, grated, without rind
• 1 garlic bud, thinly chopped
• 1/4 cup of dry white wine or ¼ bottle of pale ale
• Season to taste (pepper, nutmeg, etc.)

Heat the white wine and garlic in a fondue pot.

Gradually blend in the grated cheese while stirring.

Heat and stir until texture is smooth and homogenous.

Season to taste.

Serve hot with diced French bread. Enjoy !

Serve with a salad, white wine or hard cider.