Fondue

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2 tablespoons butter

2 tablespoons flour

1 1/4 cups milk

8 ounces Gruyere Cheese

8 ounces Appenzeller cheese (Soaked in apple wine)

1/2 cup white wine

Freshly ground white pepper and salt to taste

Optional for Dipping:

Vegetables (steamed off):

Broccoli

Cauliflower

Asparagus

New potatoes

Meats:

Cured German sausage

Grilled Chicken breast

Prosciutto

Swedish Meatballs

Cooked and Cubed Sirloin Steak

Fruits:

Apples

Grapes

Cubed Bread