- 400g mixed cheeses (Emmental, Gorgonzola, Parmigiano Reggiano - cut the softer cheese into small pieces and grate the hard cheese)
- 30g plain flour
- 100ml dry white wine
- Sea salt and black pepper
- Grated nutmeg, for sprinkling
Combine the cheeses in a medium bowl, add the flour and toss together. Rub the inside of a fondue pot with the garlic clove. Add the wine and heat over medium heat until hot. Add a handful of cheese at a time to the wine mixture, stirring constantly until the cheese has melted, is bubbling gently, and has the appearance of a light creamy sauce. Season with salt, pepper and nutmeg. Serve with croutons.