3 tbsp. flour
1/2 lb. grated Gruyere cheese
1/2 lb. grated Swiss cheese
3/4 c. dry sherry
3/4 c. chablis
1/8 tsp. white pepper
Dash of salt
1/8 tsp. garlic powder
French or Italian bread cubes

Toss the cheese with the flour. Heat the sherry and chablis until it bubbles. Add the cheese by handfuls and continue to stir. Add the seasonings and cook until the fondue is smooth and thickened. Serve hot in a fondue pot or chafing dish with French or Italian bread cubes.