Fondue

Just as amazing as the Melting Pot :)

Chablis/sauvignon blanc White Wine

1 tablespoon butter

1 tablespoon all-purpose flour

7 ounces Gruyere cheese, shredded

7 ounces sharp Cheddar cheese, shredded

7 ounces Emmentaler (or just swiss) cheese, shredded 

Bring the wine to a boil in a small saucepan.  Meanwhile, melt the butter in your fondue pot over medium low heat.  Combine flour and cheese.  Add the boiling wine to the fondue pot.  Slowly add cheeses and stir until melted.  Keep the fondue pot heated to around 250 degrees while the fondue is served. 

Dippers: 

Freshly cut pieces of Granny Smith Apples
Bite size chunks of French, Rye and Pumpernickel Breads
Celery, Cauliflower and Carrots