| Comment | It's not that hard to do yourself.
Go to one of the fancy cheese shops in the west end and ask them for a recommendation of 3 cheeses for a fondue. Get yourself some garlic and a dry white wine, cut some bread in cubes and let it go stale and you're cooking! I like to start by sautéing the minced garlic in butter and then turning the fatty mess into a roux (using milk at first and then mostly white wine) before adding in the chopped cheeses and stirring while they melt.
Word of caution though: it's way too easy to eat too much of it and then feel horribly heavy for the rest of the evening. |
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