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