Cheese Fondue

18oz Gruyere - grated

12 oz Emmenthaler - grated

2 cloves garlic - minced

~1 c white wine
NOTE: amounts of cheeses is simply a guideline for proportions

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• In a medium saucepan add garlic, small handfuls of each cheese, and 1/2c wine
• As it becomes melted slowly add more cheese. Add wine to keep at desired consistency. Wine helps the cheese to melt uniformly

NOTE: serve with frech bread, cooked new potatoes, cooked broccoli, carrots, granny smith apples, cauliflower