1/2 lb (225 g) Comté cheese, grated

1/2 lb (225 g) Vacherin cheese, grated

1/2 lb (225 g) Tomme de Savoie or other tomme cheese, grated

2 tablespoons (30 ml) flour

1 clove garlic, peeled and crushed

1 cup (250 ml) white wine

3/4 cup (180 ml) ice cider or late-harvest dessert wine

Grated nutmeg to taste

Freshly ground pepper

In a bowl, combine the cheeses with the flour.

Rub the inside of a fondue pot with the garlic clove.

Bring the wine and cider to a boil in the fondue pot on the stove. Over low heat, gradually add the cheese mixture, stirring frequently and allowing the cheese to melt after each addition, until the mixture is smooth and creamy. Add the nutmeg. Season generously with pepper.

Place the pot on the fondue stand. Serve with the accompaniments.

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