Use fresh baguettes for dipping. Cut them to 1-inch cubes for dipping. You'll want to give your guests more than just cheese and bread for dinner. So, serve your fondue with a crisp heart of romaine salad lightly dressed with a vinegar and oil dressing.

Ingredients:
1 lb shredded gruyere
2 c. Dry white wine
3T flour
Pepper
Nutmeg
Fresh thyme

Method:
Shred Cheese and toss in flour. One the stove top, warm the pepper and nutmeg in double bottomed sauce pan to open the aromas. Add wine and wring to simmer. Slowly add cheese a handfull at a time to the wine and whisk until completely melted. Add fresh thyme. When cheese is completely melted into a smooth fondue mixture, add to a pre-warmed fondue pot.

A double boiler fondue pot is the most effective way to keep your fondue warm without scorching. If the fondue begins to look like it's separating simply stir vigorously and it will come back together.

Swiss tradition holds that if your bread slips off your skewer and ends up in the fondue pot you mus liss the person to your left. Choose your dining seat at the table accordingly! Serves 4