Fondue québécoise

1 lb mild cheddar cheese
3/4 tsp white wine
1 tsp Worcestershire sauce
1 clove of garlic

Rub fondue pot with a clove of garlic.

Grate cheese into fondue pot. Add wine and Worcestershire sauce.

Heat in double boiler or over flame until homogenous.

Add a pinch of nutmeg and serve with croûtons of French bread.

Translated from Mme. Suzanne Lapointe's Fondues et Flambées de Maman Lapointe.