Ingredients:
1/4 pound Emmenthaler cheese — grated
1/4 pound Gruyere cheese — grated
1 tablespoon flour
1 clove garlic — peeled
3/4 cup dry white wine
1/4 teaspoon salt
speck pepper
dash nutmeg — grated
1 loaf French bread — bit size pieces
Directions:
Toss grated cheese with flour. Heat wine in fondue pot with garlic, salt, pepper and nutmeg until boiling. Add cheese mixture and stir until melted.Cut bread in bite size pieces with each piece retaining some of the crust. NOTE: Use only imported cheese. Domestic Swiss cheeses do not melt as well.