300g Lancewood Cheddar, grated
4 Tbs flour
1 large garlic clove
1+3/4 cup Nederburg Winemaster’s Reserve Sauvignon Blanc
1/4 tsp freshly grated nutmeg
Toasted ciabatta bread cubes
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.