Cut the abundance and the reblochon in small strips. Cut the bread in small cubes.

Rub the poêlon with a big clove of garlic, and put the sparkling wine of Ayze to warm.
Once it starts to foam, pour the cheese without stopping to turn slowly.
As soon as the preparation rises in the poêlon, it is important to serve by having on a stove.

With the fondue forks, dip small cubes of bread in the fondue.
Enjoy with white wine of Savoie.

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