Robert's Famous Fondue
Robert Morey, Iowa City Specialties Department Manager

Ingredients:

1 lb. cheese (I use Swiss Gruyère and Emmenthaler, with a little bit of the spicier Appenzeller)

3 T. all-purpose fl our

1 split clove garlic

1 c. white wine

1 t. lemon juice

1 t. (or more) freshly cracked black pepper

2 dashes nutmeg

Directions:

Shred all cheeses together in a bowl and then toss with flour. Rub the fondue pot with garlic. Heat wine in the fondue pot over the stove until almost boiling. Add lemon juice. Add cheese to the pot by heaping handfuls. Continue stirring, adding more cheese as it melts, until your bowl is empty and your fondue pot is full. Cheese will continue to thicken. When cheese reaches the consistency of a creamy sauce, add pepper and nutmeg. Remove pot from stove over to its little burner. Serve with a large bowl of crusty bread cubes (and vegetable pieces, if you like).