WISCONSIN CHEESE FONDUE

This recipe was adapted largely from The Melting Pot's Wisconsin Cheese fondue, but there are a few differences. (Melting Pot Menu Description: Wisconsin Cheese x 3 - Creamy Fontina and Butterkäse, as well as Buttermilk Bleu Cheese with white wine, fresh scallions and a hint of sherry.)

1 1/2 cups dry white wine (Chardonnay)
2 tbsp Kirshwasser (cherry brandy)
A few shakes of garlic salt and nutmeg
1 cup blue cheese crumbles
1/2 lb Butterkase cheese, shredded
1/2 lb Fontina cheese, shredded
1/2 cup flour heaping full
DIPPERS
(cut the following into bite-size pieces):
Granny Smith Apples
Italian Bread
Pumpernickel Bread
Carrot cuts
Broccoli
Cauliflower

Fondue pot, preferably electric (alternately, you can try with a normal pot and some sterno, although the temperature is hard to regulate that way)

Turn the temperature on medium to low heat. Add the wine and kirsh. Add the nutmeg and garlic. Wait for it to boil, then turn the temperature down a little.

Add the blue cheese crumbles now if you'd like the blue cheese taste a little more prominent than the other cheeses (I prefer it like this). Otherwise, start adding the butterkase and fontina shreds, stirring continuously starting now. Add some flour every now and again until it and the cheese is gone.

Add the blue cheese now if you haven't already and stir until the blue cheese has had time to melt. Set the temperature to low/simmer (so that it doesn't boil). It should be thick like glue at this point.

Start dipping!