3/4 c Milk
1 tbsp Dijon mustard
1/4 tsp Salt and dash Black Pepper
¼ tsp Nutmeg
3/4 c Beer or Wine
1/4 c all purpose Flour
1 cup grated Glenroy Cheddar and ½ cup Gibbston Gold
4 c Italian bread cut in 1-inch cubes
In a medium saucepan combine until smooth: milk, wine/beer, flour, mustard,nutmeg, salt and black pepper. Cook and stir over medium heat until mixture thickens and bubbles. Continue to cook one minute longer.
Remove from heat and add cheese. Stir until the cheese is melted. Transfer to a fondue pot and keep the mixture warm. Serve with bread cubes and dipping forks. Accompany with a green salad. ENJOY!!!
Makes about 2 cups.