Jonas' Cheese Fondue

Grated sharp cheddar
Grated cave aged Gruyere, about 3/2 proportions
Garlic powder
White wine

Heat, stirring constantly then transfer to fondue pot.

Cubed Vermont Maple Walnut Oat Bread
Cubed sourdough or other French bread
Sliced apple and anything else to dip into the fondue.

-Jonas Meyer