• 1 clove garlic, halved
• 1 cup dry white wine
• 1½ cups cheddar or fontina cheese
• 1½ cups swiss or Ernmentaler cheese
• ½ cup fresh grated Romano or parmesan cheese
• 2 to 3 tsp flour
• ½ cup of Pesto

Rub a fondue pot with the garlic. Pour in wine and heat over medium heat. Toss the cheeses with the flour to coat. Add the cheese, a handful at a time.

Stir constantly and wait until each cheese portion has melted - pour into fondue pot.

Just before serving, swirl the pesto over the top of the fondue.

Serve with french bread and/or cherry tomatoes or various veggies.