for 4 person

1	garlic clove, halved
300 g	medium-aged Gruyère, coarsely grated
200 g	Vacherin Fribourgeois, coarsely grated
200 g	blue cheese (e.g. Gorgonzola), cut into pieces
100 g	Sbrinz, grated
4 tsp	Maizena cornflour
3 dl	white wine
a little	pepper
500 g	brown bread, cut into pieces

How it's done

Rub the garlic around the fondue pot, empty the cheese into the pot. Mix the cornflour with the wine, pour into the cheese, stir continuously and heat through until the cheese has melted, season. Place the fondue on a burner, serve the fondue with bread.

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