1 garlic pod
2 cups of white wine (500 ml)
White pepper to tast
7 ½ ounces of grated Fontinal cheese (200 g)
7 ½ ounces of grated Provolone cheese (200 g)
7 ½ ounces of grated Emmental cheese (200 g)
1 teaspoon of nutmeg (5 ml)

Rub the garlic on the sauce pan, pour the wine and add pepper. Heat it to a medium temperature. Add the cheese gradually, while stirring with a spatula or a wooden spoon. Sprinkle nutmeg on it.
Serve warm with bread crusts and accompanied with raw vegetables and marinades (beets, sweet pickles…etc)

Source : www.planete.qc.ca