Cheese Fondue

1/2 lb Swiss Cheese
1/2 lb Gruyere Cheese
1 cup Flour
1 Clove Garlic
2 cups Dry White Wine
Dash Nutmeg
Dash White Pepper

*** Cut cheese into one inch squares. Pour flour into paper bag. Dredge cheese squares in flour. Keep floured cheese in refrigerator for at least one hour. Rub a heavy sauce pan with clove of garlic. Pour in white wine. Heat uncovered over moderate heat. When wine starts to bubble but not yet boiling, add cheese gradually. Stir constantly. Do not boil. Heat until thick. (If it does not thicken, mix 1 tsp cornstarch with 1/2 cup water and add to cheese mixture). Season with nutmeg and pepper. Transfer to fondue pot. Serve warm with french bread or crudites.

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Cajun Country -- New Iberia, Louisiana