From the beginning, the Rheinlander served a kettle with bubbling cheese fondue as an appetizer. This is a delightful appetizer that is easy to prepare.

1 pound grated processed Swiss American

2 cups very dry white wine, Chardonnay or Chablis

2 cloves mashed garlic

¼ teaspoon white pepper

1/8 teaspoon cayenne pepper

Pinch of nutmeg

If you cannot find cheese in a one pound block, buy it in sandwich slices then dice with a French knife into small cubes. In a stainless steel saucepan, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out. Place grated cheese or cheese cubes in wine mixture. Stir with a wooden spoon until cheese completely melts. Do not boil, just let it melt. If it is too thick, add more wine; if too thin, add more cheese. The consistency of the fondue should coat the bread evenly when it is dipped into the mixture.

Place in fondue pot and keep hot using a candle or an alcohol burner under the pot.

Cut bread into ½ inch sized cubes. Place on a baking sheet and toast in a hot 400-degree oven for about 10 to 15 minutes. The inside should be soft, the outside crusty. Put bread in a basket lined with a napkin. Serve with fondue.