Grate it on a small grater and pour the warmed warm cream.
The wine can be used any-even the remnants of exhausted champagne.
I have dry white wine.
Pour the wine into a saucepan, add the grated garlic.
Add spices and honey to the wine.
Dilute the starch in a small amount of cold cream.
Boil the wine, reduce the heat, and spread the cheese with cream in small portions, stirring constantly.
The result should be a homogeneous mass.
Pour the starch diluted in cream, boil until thick and remove from heat.
If you have a fondue pot, then pour it in and keep the fondue heated.
If not-you can use small ceramic molds that need to be heated in the oven.
Ceramic holds heat for a long time and the fondue will stay hot.