Toasted ciabatta bread cubes
For the fondue
300 Grams Lancewood Cheddar (Grated)
4 Tablespoons Flour
1 Garlic clove
1 3/4 Cups Nederburg Winemaster’s Reserve Sauvignon Blanc
1/4 Teaspoon Freshly grated nutmeg
Toss the cheese with the flour.
Rub the interior of a medium saucepan with the peeled garlic then place over medium heat and add the wine.
Bring to a simmer and add the cheese mixture, one handful at a time.
Stir in the nutmeg.
Stir over low heat until smooth and cheese is melted.
Transfer the cheese mixture to a fondue pot and you are ready for dipping.
Continue to stir frequently.