Cut crusty white bread into cubes and toast them in the oven.

Place the garlic, Ballymaloe Relish and parsley in a fondue pot or small saucepan, stir, then add the grated cheese. (It can be prepared ahead up to this point)

Just before serving, place over a low heat until the cheese melts and begins to bubble, do not stir it too much while it is cooking otherwise the mixture may split. Serve the fondue immediately with the toasted bread.