Melt butter into fondue pot or saucepan. Stir in flour. Cook for one minute, stir in milk until thick. Add Gruyere cheese and Appenzeller cheese. Add wine. Stir until smooth. Keep warm on a low flame. Season with salt and pepper to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Eric Blauberg, 21 Club