In a small bowl, stir the minced garlic paste into the olive oil.
Set aside to let the flavors infuse for at least 2 to 3 hours.
In a separate large bowl, toss the grated Fontina and provolone cheeses with the flour until every shred is lightly and evenly coated. This is key to a smooth fondue.
About 30 minutes before serving, gently warm the white wine in a fondue pot or a medium enameled saucepan over low heat. It should be warm to the touch, but be careful not to let it simmer or boil.
Add the cheese mixture to the warm wine, one large handful at a time.
Stir continuously and slowly with a wooden spoon, preferably in a figure-eight motion, until each addition is melted before adding the next.
Once all the cheese is incorporated and melted, stir in the garlic-infused olive oil and a generous pinch of black pepper.
Continue stirring over low heat for about 15 minutes, until the fondue is completely smooth, velvety, and glossy.
Place the fondue pot over its candle or food warmer to keep it at the perfect temperature.
Serve immediately with cubes of bread, encouraging guests to stir the bottom of the pot with each dip.
Stir in a figure-eight or zigzag pattern, not in a circle. This ensures even melting and prevents the cheese from clumping in the center.
Don't let the wine boil. Overheating the wine before adding the cheese can cause the proteins in the cheese to curdle and result in a clumpy texture.
