4 oz. white wine

2 tsp. garlic, chopped

2 tsp. shallots, diced

2 oz. bacon pieces, cooked

3 tsp. jalapeños, diced

6 oz. Swiss/Gruyere cheese blend, dusted with flour

7 turns black pepper

Preparation:

In double boiler fondue pot, pour wine base and turn on heat. As wine is warming, add garlic, shallots, bacon and jalapeños. Add a small quantity of cheddar cheese and mix thoroughly using a whipping motion once cheese is melted. Continue to add small quantities of cheese to bring to proper consistency (warm honey consistency). Add pepper and fold in gently.

Serve with various dippers, including bread, granny smith apples, carrots, celery and cauliflower.