• 1 cup (250ml) white wine
• ½ pound (225g) gruyere cheese, grated
• ½ pound (225g) emmental cheese, grated
• 2 tablespoon (30ml) all purpose flour
• ¼ teaspoon (1ml) nutmeg, ground
• salt
• white pepper
• fresh baguette, cut into bite size cubes
  

Simmer wine in fondue pot.  Add half the gruyere and emmental cheese.  Stir until the cheese has melted.  Add the remaining cheese and continue to stir until melted.  

Stir in the flour and season with salt, white pepper and nutmeg.  

Once all the ingredients are fully combined, serve with the cubed bread.