Nachos with fondue cheese and winter truffle

Divide the nachos over 4 plates.

Cut the pickles into thin slices and divide over the nachos.

Rub a cast -iron jar with a clove of garlic, add the wine and let it heat to the boiling point.

Remove the crust from Mont d’Or, cut into pieces and add to the heated wine, along with the other grated cheeses.

Heat gently and stir until everything is well mixed.

With a spoon, divide the melted cheese over the nachos and immediately grate the winter truffle over it into thin slices or with a fine grater.

Serve immediately!