Garlic Cheese Fondue

This really is my favorite fondue of all time, and I personally consider it even better than any dessert fondue I've had. This is the one we made last summer in California for fondue night.

Time: 30 minutes

INGREDIENTS:
1 lb swiss cheese, grated
1/2 lb gruyere cheese, grated
3 tablespoons all-purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon white pepper (or black if you don't have it)
About 2 cups white wine

3 garlic cloves, minced

For dipping:

Crusty bread

Steamed broccoli

Steamed cauliflower

Combine both cheeses, flour, nutmeg, and pepper in a large bowl; toss to coat. Bring 1 cup of wine and garlic to a simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Boil out the alcohol in the remaining wine, and mix in little by little until it reaches the desired consistency. Transfer to a fondue pot, and serve with bread, broccoli, cauliflower, apples, or whatever your heart desires! (although those originally suggested are MY favorites!)