1. Bring the wine to a simmer in a small saucepan.
2. Meanwhile, warm the olive oil with garlic in a medium saucepan over medium
low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly
to avoid sticking and burning.
3. Once the flour is cooked, stir the wine into the flour mixture slowly. Use
a whisk to smooth the mixture. Slowly add cubes of Gruyere, Appenzeller, and
Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to
fondue pot. Keep warm over low flame.
