Ingredients

• 3  cups shredded Gruyère or Swiss cheese (12 ounces)
• 2  cups shredded Emmentaler, Gruyère, or Swiss cheese (8 ounces)
• 3  tablespoons all-purpose flour
• 12  1-inch-thick slices herb bread or French bread, cut into 1-inch cubes, and/or broccoli or cauliflower florets
• 1-1/2  cups dry white wine
• 1/4  cup milk
• 2  tablespoons kirsch or dry sherry
• 1/8  teaspoon ground nutmeg
• 1/8  teaspoon white pepper
•   Paprika (optional)

Directions

1. Let shredded cheeses stand at room temperature for 30 minutes. Toss cheeses with flour; set aside.

2. Meanwhile, to toast the bread cubes, place on a baking sheet and bake in a 350 degreee F oven for 5 to 7 minutes or until crisp and toasted; set aside. To precook broccoli or cauliflower, in a saucepan bring a small amount of water to boiling; add florets. Simmer, covered, about 3 minutes or until crisp-tender. Drain and rinse with cold water; set aside.

3. In a large saucepan heat wine over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly and making sure cheese is melted before adding more. Stir until the mixture bubbles gently.

4. Stir in milk, kirsch, nutmeg, and white pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. (If mixture becomes too thick, stir in a little more milk.) If desired, sprinkle with paprika. Serve with toasted bread cubes and/or florets.

5. Makes 3-1/2 cups fondue (12 appetizer servings)